Stuffed Cornish hen on a Canadian cherry salad topped with a red wine sauce infused with pomegranate seeds.
Hosting for a large group of people and need something easy that will guarantee success? This lamb leg dish is extremely easy to make and feeds a lot of people. It is great for large parties, especially because it only dirties one skillet and it cooks mostly in the oven. So all you do have to do is seal the juices in and wait for that internal temperature to rise to where you want it.
Here is a step by step guide on how to make this lamb leg, with detailed images explaining the process. It really is novice proof.
Chop basil and ham. On a non-stick pan place all the ingredients except the basil. Stir and bring up to medium-low heat. Keep stirring occasionally to avoid the eggs from sticking to the pan and remove from heat for a few seconds as needed if the pan gets too hot. 2-3 minutes in add the basil. Cook to desire consistency. Enjoy! Continue reading “Ham and Basil Scramble”