Lamb Rack & Grilled Vegetables
by Sebastian Cortez
Sebastian & Co. lamb rack and grilled vegetables. Sebastian Cortez is the owner of Sebastian & Co Fine Meats Ltd.
Sebastian is a trained professional chef-turned-butcher who once worked for renowned Toronto chef, Jamie Kennedy. Wanting to broaden his knowledge about food, he decided to study the art of butchery. After working as a head butcher in Toronto, Sebastian moved west to settle down and open his own shop in Dundarave Village in 2007. Sebastian’s passion for food and fine meats is clear the moment you step into his shop.
Products marked with an (*) are available at Sebastian & Co. stores and on their website.
Ingredients:
- 1 rack of lamb, frenched and bones wrapped in tin foil
- 3-5 tbsp Sebastian & Co. Charcoal Rub
Vegetables Ingredients:
- Red onion (cut in rings)
- Green onions
- 5 Serrano peppers (halved or whole)
- Sweet peppers, halved
- 2 garlic bulbs, cut in half width wise
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Salt to taste
Marinated Halloumi Ingredients:
- 1 package Halloumi cheese, cut into 4 pieces
- 1 Thai chillies, finely sliced
- ½ lime, juiced
- 1 tbsp Sebastian & Co. Olive Oil *
Yoghurt Dip Ingredients:
- 3/4 cup Greek style yoghurt
- 1/4 cup mint, chiffonade
- 1 tbsp chopped rosemary
- ½ tsp curry powder
- ½ lime, juiced
- Sebastian & Co. Garlic & Thyme Salt * to taste
Method:
1. Place frenched lamb rack onto upper rack of the grill, and cook for approximately 30 minutes, flipping once, or until the internal temperature reaches 130F for medium rare. When flipping at the halfway point, move to the side of the grill.
2. Increase BBQ heat to high, and place marinated halloumi and prepared vegetables onto the hottest parts of the grill. Flip the halloumi once there are grill marks, approximately 4 minutes, and grill for an additional 2 to 3 minutes.
3. When vegetables are charred and lamb has rested, remove tin foil and slice lamb rack into ‘lollipops.’ Scatter the vegetables across the sheet pan and top with the lamb pieces.
4. As the lamb rests again and the vegetables cool on the sheet pan, make the yoghurt dipping sauce by combining the yoghurt, mint, rosemary, curry powder, and lime juice. Stir to incorporate and season with Garlic & Thyme Salt.
5. Garnish with additional lime halves, Thai chillies, and the yoghurt sauce on the side.
2. Increase BBQ heat to high, and place marinated halloumi and prepared vegetables onto the hottest parts of the grill. Flip the halloumi once there are grill marks, approximately 4 minutes, and grill for an additional 2 to 3 minutes.
3. When vegetables are charred and lamb has rested, remove tin foil and slice lamb rack into ‘lollipops.’ Scatter the vegetables across the sheet pan and top with the lamb pieces.
4. As the lamb rests again and the vegetables cool on the sheet pan, make the yoghurt dipping sauce by combining the yoghurt, mint, rosemary, curry powder, and lime juice. Stir to incorporate and season with Garlic & Thyme Salt.
5. Garnish with additional lime halves, Thai chillies, and the yoghurt sauce on the side.
Copyright (c) Sebastian & Co.
