Ingredients:
Lamb:
- Rack of Lamb
- 2 tbsp olive oil
- 2 cloves sliced garlic
- Salt and Pepper to taste
Mint Sauce:
- 10 whole mint leaves, chopped (or 1 tbsp dry mint)
- 2 tbsp. red wine vinegar
- 2 tbsp. olive oil
- Salt and Pepper to taste
Cherries:
- 2 cups fresh BC Tree Fruit cherries
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup sugar
Instructions:
The night ahead:
- Score the fat and drizzle the lamb roast with olive oil, salt, and 2 cloves of sliced garlic.
- Rub well, cover, refrigerate.
- Prepare the mint sauce for cherries using the whole mint leaves, red wine vinegar, olive oil and salt and pepper.
- Use a mortar and pestle (or improvise) to bruise the mint with oil, vinegar, and spices.
- Refrigerate.
The day of:
- (Remove the lamb from the refrigerator 2-3 hours prior to cooking.)
- Preheat BBQ on medium-high to 500 °F.
- Remove bits of garlic from the lamb, liberally season with salt and pepper.
- Lightly oil a skillet and brown each side of the roast over medium heat for about 2-3 minutes.
- Cover each of the bones with a strip of aluminum foil.
- Place roast on foil BBQ pan, (BBQ Buddy by Alcan) or in an oven-proof skillet. Roast on the BBQ, checking with an instant-read thermometer. (145° F for medium rare, 160 ° F for well done: 20-45 minutes.)
- Cover with foil, remove it to rest.
While the lamb cooks, prep the Cherries….
- Wash, dry, stem, and pit the cherries.
- Cut them into halves and toss them with the lemon juice, oil and sugar.
- Line a baking sheet with foil and oil it generously with olive or canola oil.
- Arrange the cherries, cut-side down, evenly to cover the baking sheet.
- Put the sheet of cherries on the BBQ as you remove the lamb.
- Roast them there for 10 minutes, longer if you want them more caramelized.
- Remove pan and turn the BBQ off.
- Toss the marinated mint sauce over the cherries; leave them on the open BBQ while you carve the rack of lamb.
Suggested sides: Israeli cous cous , Orzo, or polenta.
For more delicious recipes visit www.bctree.com
