Lamb rack with balsamic mint sauce – recipe

Mmm, lamb. We can’t get enough of it … after all, we come from the country that was built on the sheep’s back. No, we don’t mean the Shaky Isles (New Zealand), we mean the Wide Brown Land (Australia)!

After gobbling down some excellent lamb at Les Freres de la Cote restaurant in Quebec City, we couldn’t wait to do a “Canadian Safari” episode featuring this meat. But Canucks by and large don’t seem to “get” lamb, and there’s very little produced locally. So we resorted to some Kiwi lamb racks sourced at a supermarket on Prince Edward Island.

PEI is the country’s smallest province and has been one of the highlights of our trip, by the way. Surprising beaches, idyllic country scenes, great people, and oh those lobster suppers (see upcoming episode).

Now, where would lamb be without mint sauce? And where would Crash Test Kitchen be without its spirit of improvisation? I theorised a mint sauce based on balsamic vinegar, while as usual relying on Lenny’s culinary prowess for the execution.

We wish you coulda been there to share the result. The odyssey continues.

– Waz.
P.S. For non-Aussies, the “lamb in your pan” thing is a play on an old Australian ad slogan, “Get some pork on your fork”.

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8 Responses to “Lamb rack with balsamic mint sauce – recipe”


  • Looks great, thought it was fun. Makes me want to cook more, and I like the simplicity of it and the way you just set up shop any old place. First time I’ve seen it, good work!

  • Great!
    I’m living in Kobe, Japan, far far away from your place.
    However I can NOT understand what you say, I really enjoy watching your show.
    Please go ahead super cooking! Thanks alot.

    Cue.

  • Not baaaaad!

    A piece of work, guys, way to go! I couldn’t help wishing for a big, fat jersey cow to non-chalantly saunter into the shoot…

  • Hey Hey, my partner Jim and I just sat down and watched about five of your episodes. GREAT WORK! Keep it up.

    The Lamb looks great! The funniest part was when we turned to each other and said… “y’know? We just don’t use Basalmic enough…. and then you talked about how it boils away the Vinegarie tastes….”

    Anyhoo…. keep it up…. look forward to seeing more.

    John

  • YUUMMMMMMMMMMM!!!

  • YUMMY!! that looks SO nice!!! I LOVE LAMB!!

  • Real Balsamic Vinegars - Owais

    Whenever I eat lamb, I always drizzle some real balsamic vinegar on top of it. I like it a lot and I think your idea about putting mint on it will also be very good. I will try it next time I eat lamb. Thanks for the suggestion!

  • I just don’t understand why you used Quebec potatoes when in P.E.I. I’ve been wanting to try to cook lamb, and after watching this episode again, I think I’ll give it a try.

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