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Sunday, August 30, 2009

quick and easy rack of lamb

We were out working on our river canoe skills today. On the way home we stopped at the market and bought a rack of lamb (already frenched), some red yams, parsnips & broccoli. This meal was prepped and ready to eat within 20 minutes.

1 rack of lamb.
salt, to taste,
pepper, to taste

2 cups of red yams, 1 cup of parsnips, cut into small cubes
2 cloves garlic, chopped
3 Tbsp extra virgin olive oil
salt, to taste
pepper, to taste

1 1/2 cups broccoli florets
1 Tbsp. butter
2 cloves garlic, chopped fine
1/2 lemon, juice of


1. preheat BBQ to high. salt and pepper the rack of lamb and place on grill, cook, turning when brown and a few more time until an instant read thermometer reads, 125° F (about 15 minutes). take the lamb off the grill, tent it under some foil and let it sit for 5 minutes before cutting between the bones and serving.

2. toss the red yams, parsnips, chopped garlic, extra virgin olive oil, salt and pepper in a bowl, place in side a foil packet that you make and seal it shut. barbecue on high, turning the packet frequently for about 15 minutes.

3. Steam the broccoli for about 3 minutes. In a non stick skillet, sauté the garlic in the butter for a minute or so, add the steamed broccoli and toss and heat through. Add the lemon juice and toss and heat through for 30 seconds or so. remove from heat and serve.

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