Rosemary Crusted Rack of Lamb
Jul 14, 2005
A tasty quick-and-easy weeknight entrée that costs less than $4 per serving!
In the Tuscan tradition, fennel, garlic and rosemary are added to the marinade.
This selection from our "Lunch on the Green" menu in the September issue is perfect for a late summer lunch. Renowned Chef James Saunders arranges the skewers over the salad.
We all know that pears are excellent in pies, preserves and crisps—but this autumnal fruit also lends itself well to savoury recipes.
You can never go wrong with this crowd-pleaser. All you need are a few sides and a pile of napkins for this ultimate finger food. If using a charcoal barbecue, place drip pan in centre and arrange hot charcoal on either side. Set meat on greased grill over drip pan. Grill as directed.
Watch how The Canadian Living Test Kitchen makes this lamb recipe in our video, How to prepare a rack of lamb.
