Every week on Foodie Friday cookbook author and Gourmet Warehouse founder Caren McSherry joins CKNW’s Simi Sara with another recipe to wow your guests and up your game in the kitchen.
It’s Easter weekend, which means many of us will be gathering with friends and family for a big seasonal meal.
This week’s recipe is for a mouth-watering rack of lamb with an easy marinade that will produce a flavorful, intense dish that’s guaranteed to impress. Heat up the grill!
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What you need
- 4 Frenched racks of lamb (Frenched simply means the chop bone is cleaned)
- 4-5 minced garlic cloves
- 6 heaping tablespoons of grainy mustard
- 3 tablespoons of chopped, fresh rosemary
- 3 tablespoons of fresh thyme leaves
- 2 tablespoons of chopped, fresh basil
- 1/3 cup extra virgin olive oil
- sea salt to taste
- fresh ground pepper to taste
How to do it
- Mix all the ingredients together, stirring well to combine, it will be thick and paste like.
- Slather the paste all over the racks and set aside until ready to cook.
- Heat the BBQ to medium high, place the racks on and cook until the internal temperature reads 140 degrees.
- Remove, let the lamb sit for at least 5-8 minutes before cutting into chops.
- Serve with roasted potatoes and seasonal veg.
- Serves four to six people.
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