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Achievable elevated desserts — laminated doughs, cakes, custards
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
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Single-source NZ honey — glazes, finishing, antimicrobial properties
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Achievable elevated desserts — laminated doughs, cakes, custards
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Grade A bourbon vanilla beans for custards, ice cream, extracts
Single-source NZ honey — glazes, finishing, antimicrobial properties
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Preheat oven to 400°F. To make the mustard glaze, combine butter, maple syrup and mustard in small saucepan. Cook, stirring, until slightly thickened. Using a sharp knife, make cuts in lamb. Press garlic slices into cuts then place lamb in a roasting pan and brush with 2 tbsp glaze. Combine parsnips and sweet potatoes with remaining glaze then add to roasting pan. Roast, uncovered, for 15 mins, or until vegetables are tender and lamb is cooked to your liking. Stir parsley into vegetables and serve with lamb.