If you were rained out over Canada Day weekend and couldn't barbecue, you should make up for it with this recipe for grilled Ontario lamb. Chef Lanny from Victor Restaurant, inside Toronto's Hotel Le Germain, came up with this recipe to celebrate his partner Marty's favourite food and Canada's summer bountry.
It's a dish that chef Lanny holds near and dear to his heart as it's a reminder of his first date with Marty about 11 years ago.
Go ahead and toast to the sunshine and all that Canada has to offer over the summer.
Cornbread
Preheat oven to 350 °F and grease 12 muffin tins.
In a large bowl, mix all the dry ingredients together.
In a separate bowl, combine sour cream, eggs, corn, onions and parsley.
Add wet ingredients to dry ingredients and mix until just combined.
Spoon into prepared muffin tins and bake for 20 minutes or until cooked through.
Let cool to room temperature and remove from pan.
Maple red pepper relish
Add all ingredients into a heavy bottom pot over high heat and bring to a boil.
Reduce heat to medium and simmer on medium heat, stirring frequently, until the relish is very thick.
Add more sherry vinegar if needed.
Chill in the refrigerator.
Lamb
Season the lamb on all sides with a liberal amount of salt and freshly cracked black pepper.
Place fat side down on a medium hot grill and sear until golden and grill-marked.
Flip the lamb over and continue cooking until desired temperature (about 10-15 minutes for medium rare).
Remove from grill and let rest for 10 minutes.
To serve, carve the lamb racks along the bones and serve with cornbread, the relish and some freshly blanched Ontario vegetables. Any leftover cornbread and relish make for a great breakfast or afternoon snack!
- Yield:
- 4 to 6 servings
