Preheat the oven to 350°F (180°C).
In small bowl combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, pepper and salt.
Rub some of the spice mixture evenly over roast.
Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in ovenproof skillet or shallow pan.
Cook roast, uncovered for 50 to 60 minutes, until thermometer reads 155°F (68°C) for medium.
Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C).
Remove the string and cut into thin slices across the grain and serve with hot Kasbah Couscous.
In medium saucepan, stir 1/2 cup (125 mL) couscous into 1/2 cup (125 mL) simmering chicken broth; remove from heat, cover and let stand 5 minutes.
Gently stir apricots, green onion, Italian salad dressing, almonds and grated lemon peel. Season.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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