Easter in next Sunday, and while we are of course looking forward to the Easter bunny bringing lots of candy and chocolate. What I am looking forward to most is the lamb. I love Lamb, and we only really have it once a year around Easter. Which is kind of funny to me seeing Jesus is suppose to be the lamb of god and we are eating it, but that’s another story! If your not a fan of having mint with your lamb try this recipe for a kick, it also goes well with any smoked meat and ham. It’s very good and a great spice!
CREAMY HORSERADISH SAUCE
Ingredients for sauce:
1 cup whole milk
1/2 cup double cream cheese
1/2 cup creamy horseradish
1/2 tablespoon apple cider vinegar
Bring milk to a boil. Lower heat to a nice simmer and add all the remaining ingredients. Stir well and season to taste. Pass through a fine sieve and let cool to room temperature or chill to serve cold. Transfer sauce to a 1 pint whip cream dispenser. Screw in 2 N20 cream chargers, shaking vigorously after each one.