Rack of Lamb and Other Summer Pleasures

Once again we were inspired by our bountiful summer vegetable gardens. 

This week there seemed to be one happy occasion after another, all shared with friends and family.  On Tuesday we had an impromptu tailgate party in High Park before once again seeing Teddy’s production, The Taming of the Shrew.  Ted had smoked a pork shoulder the night before and we enjoyed pulled pork sandwiches and lots of fresh garden vegetables with hummus.  Adam filled in the rest of the menu with pasta salad and coleslaw as well as some treats from Sabletine.  

Simple crudites cups with hummus to hold everything upright

On Friday our friend Mary Ann whipped up a delicious bean salad to accompany some perfectly grilled flank steak, and we did our best to replicate it for our rack of lamb dinner on Saturday.  This weekend marked the beginning of what will hopefully be a steady crop of zucchini, and Ted prepared it in a simple grilled dish garnish with freshly grated parmesan cheese. 

On Sunday we were treated to a lovely dinner with Gord and Nancy.  Nancy created some simple, fresh appetizers, which we enjoyed with friends on their charming cottage porch.

Bean Salad with Tomatoes and Olives

1 ½ pounds green and /or yellow beans, blanched

assorted cherry tomatoes, halved or quartered, depending on the size

kalamata olives

for the vinaigrette:

1 teaspoon Dijon mustard

3 tablespoons white balsamic vinegar

3 tablespoons olive oil

2 tablespoons chopped fresh tarragon

Salt and freshly ground black pepper

Arrange the prepared beans on a platter an scatter with cherry tomatoes and olives.  Whisk the vinaigrette ingredients together and spoon in over the vegetables.  Serve at room temperature

Grilled Rack of Lamb

2-3 racks of lamb, frenched

for the marinade:

2 cloves garlic, pressed

zest of 1 lemon

2 sprigs fresh rosemary leaves, chopped finely

small bunch thyme leaves, removed from stems and chopped finely

¼ cup Dijon mustard

2 tablespoons balsamic vinegar

2 tablespoons olive oil

freshly ground black pepper, to taste

Mix all of the marinade ingredients together in a small bowl.  Brush the mixture generously over the lamb racks.  Set them in a glass dish, cover with plastic wrap and allow to marinate for 6-24 hours.  Bring to room temperature for ½ hour before grilling.

Preheat the barbecue on MEDIUM-HIGH for 10 minutes.  Reduce heat to LOW, and place the lamb racks on the grill, fat-side down on a 45° angle.  Close the lid, but do not leave the barbecue unattended, as the fat may cause some flare-ups.  Cook for 5 minutes, then flip to the other side on the same 45° angle.  After 5 minutes, flip to the other side on the opposite 45°.  After another 5 minutes, turn to the other side on the same 45°.  Remove to a platter and tent with foil for 10 minutes before carving. 

 

Nancy’s Caesar Crisps

6-10 leaves of Romaine lettuce, washed and torn into bite-size pieces

your favourite commercially prepared Caesar Salad Dressing

Shavings of Parmesan Reggiano

Mary’s Gone Crackers

Toss the lettuce leaves with the dressing and arrange 1-2 leaves on each cracker.  Garnish with shavings of cheese.  Serve immediately.