Monday, May 25, 2015

Court of the Hawk! A Fantasy Romance...

For those who might be wondering, I am still alive and well. I have just been really busy making a few revisions to my latest WIP for my lovely editor at The Wild Rose Press  (who, by the way, has won the "Best Print/Electronic Book Publisher" Award given out by Preditors and Editors Reader Poll for SEVEN years in a row!) and getting ready for my Book Tour for "Court of the Hawk" hosted by the lovely ladies at Goddess Fish!

The Tour, which begins June 16th and ends September 8th, promises to be fun! The Guest Posts topics and Interviews Questions given to me by my lovely hosts have been a delight to answer. In addition, a $15.00 gift certificate for Amazon will be given to a randomly drawn winner, so be sure to visit each of our stops to increase your chances of winning! 

In the meantime, take a minute and stop by "I love to Read and Review Books" for my first Editorial Review of Court of the Hawk! This Review was such a delight to wake up to this morning!

And now for the recipe!

In Court of the Hawk, Lowri makes Garreth one of his favorite dishes - Honeyed Welsh Lamb, or Oen Cymreig Melog. When I did the research looking for a recipe that would delight both Garreth and Essie, I discovered this delicious recipe for Honeyed Welsh Lamb! Enjoy!

Honeyed Welsh Lamb – Oen Cymreig Melog for 6-8 guests

2kg (4lb) leg or shoulder of lamb
6 tablespoons Welsh clover honey
Sprigs of or 2 tablespoons Rosemary
1 teaspoon ginger
Freshly ground pepper
300ml (1/2 pint) cider or apple juice
Set oven to 400 degrees F

Place the lamb on kitchen foil in a roasting tin. Brush with 4 tablespoons of warm honey and season with ginger, salt and pepper. Place the rosemary on top of the joint.
Draw up the foil to form a tent and roast for 15 minutes.
Lower the heat to 350F/180C or gas 4 and continue roasting for 1½  hours until the juice just runs pink, or longer if preferred well done.
Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time.
Remove the lamb from the oven and keep warm. Pour off the fat from the pan and make the gravy from the meat residue, adding half a pint of cider and 2 tablespoons of honey. Reduce to two thirds by boiling.
Serve with roast potatoes and green vegetables.

* I found this wonderful recipe at Hackbridge Network.


  1. What a lovely review, Debbie, and every word of it so well deserved. Congrats! Wishing you a wonderful tour for a wonderful book!

    1. Thanks Mae! Lots of hard work, but I'm looking forward to the tour!