Roasted Rosemary Lamb w/ Minty Sweet Brown Sauce

I saw this roast @ the store a couple of days ago and couldn't remember the last time I'd had some savory lamb.  About an hour before roasting I brushed the meat w/ olive oil, spread over crushed garlic, and sprinkled rosemary and salt. I like to put my rosemary leaves in the blender or cuisinart to chop and powder it.  It's a lot more potent that way.  Convect roasted @ 350 for about an hour and turned the oven off when medium rare to medium.  After sitting a few minutes the roast is medium to medium well.  I have to have it nice and pink... For the sauce I just use a brown gravy mix w/ some pepper and a big dallup of mint jelly.  As the sauce thickens I do use the drippings from the roasting pan and that's it!  I finished the plate off with some steamed rice and cauliflower & broccoli-  That lamb with the sauce is one of my favorite tastes!

Banana Belgian w/ Toasted Almonds & Honey Maple Cinnamon Chocolate Sauce

My son Levi requested last night that we have Belgian Waffles for Sunday brunch. And this morning suggested banana slices to top-  That's when I fantasized the sauce w/ whipped cream and toasted almonds... Breakfast was on!!  I use the Krusteaz waffle mix but let 'em bake a little long in the iron for a crispy outside.  Toasted sliced almonds @ 375, just make sure you don't forget and bitterburn the nuts. And for the sauce?  I used about 2/3 maple syrup to 1/3 honey and added a little butter, brown sugar, and a good shake of cinnamon.  30 seconds in the microwave and stirred in  a few semi-sweet chocolate chips.  This sauce was superdupe!!  Warm and rich with a little spice and just enough chocolate flavor but not taking over...  A couple of fried eggs over easy and some sizzled smoked sausage?
  Like I told my Mom "Holy Canolies!"  I'm full 'til dinner tonite-