CHEF HOWARD’S
‘FRENCHED’
ROASTED RACK OF
LAMB
ask your butcher to ‘French’ and remove every
second bone on a couple of nice Ontario Lamb racks.
1. Preheat oven to 275 degrees
2. Season racks with sea salt and cracked black pepper
3. Heat a large, heavy frying pan over a medium high heat
and brown the racks well on the meaty/fatty side for about
1-2 minutes with olive oil, then turn and brown the other
sides for a further 1 minute.
4. Brown the ends briefly so that all of the exposed meat is
seared. Repeat with the remaining rack.
5. Then place in a china or glass baking dish with the bones
pointing upwards. Place in preheated oven.
CHEF STEFFAN HOWARD
EXECUTIVE CHEF
PALAIS ROYALE BALLROOM
CASA LOMA
PEGASUS HOSPITALITY GROUP
1601 Lakeshore Blvd West
Toronto, On M6K 3C1
(P) 416-533-3553 ext.32
6. Roast for 12 mins for medium rare, 13 mins for medium
and 18 mins for well done. Remove from oven.
7. Allow to rest in a warm place for about 8 mins before
carving. Carve into cutlets and serve stacked on plate.
8. Accompany with Asian spring vegetables (Choy Sum,
Tat Soi and Bok Choy), ‘Our Garden’ herb roasted baby
redskins, jus natural and a garnish of ‘yummy’ Amaranth
sprouts.
CHLOE FOOD EDITOR FRANK MAZZUCA
FM: What inspired you to cook?
CHEF HOWARD: Growing up in French Canadian family...large family gatherings were common but I was never allowed into the kitchen. I remember my grandmother and mom no Bv