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.
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”.