If you’re looking for an easy and delicious way to prepare your Easter lamb this year, check out this recipe and roasting instructions from Chef Jamey. The dry rub blend is the perfect match for the natural flavor of our all-natural Colorado lamb, and the sweetness of the Apricot Jam ties everything together. Make your own rub and jam, or pick them up at Ted’s – we’ll have both available later this month.
Over the years, we have perfected our turkey preparation, and feel that brining is essential for bringing out the flavors and maximizing the tenderness and juiciness of a turkey. Of course, buying the freshest bird you can find is also important, but this recipe is a foolproof way for getting as much flavor as possible!
This tasty and comforting dish offers intense flavors that are perfect for Fall. Spanish chorizo sausage (we make from scratch here at Ted’s!) sauteed with fresh local shrimp and clams from our Seafood Case in garlic and white wine is served over Rio Bertolini’s locally made homemade saffron pappardelle. A great combination of local ingredients and international flavors! Serves 4 people.