Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!

Gift giving or personal pleasure we welcome you to share in the enjoyment!

RACK OF LAMB with Raspberry Marinade

  • Rack of Lamb trimmed
  • 2 stems rosemary leaves (stems removed) leaves crushed slightly to release flavour and chopped fine.
  • Fresh mint chopped about 1/8 cup
  • 2 Tbsp. grainy mustard
  • 2 Tbsp. olive oil
  • 1 Tbsp. Honey
  • 2 Tbsp. RUSH Raspberry Vinegar
  • Salt and fresh ground pepper

Trim lamb rack of excess fat.
Season with salt and pepper.
Strip rosemary leaves from the stems and crush slightly to release flavour, chop finely.
Chop fresh mint.
Combine rosemary, mint, grain mustard, olive oil, honey and RUSH Raspberry Vinegar into a liquid paste.
Rub over lamb rack. Cover with saran wrap or drop all in a zip loc bag.. Seal. Refrigerate. Marinate 48hours.
Roast rack of lamb until internal temperature is 140 - 145F for med rare.
Allow meat to Rest 5 minutes.
Slice into chops and serve with pan juices.

<< Previous Recipe <<                         |                         >> Next Recipe >>