1 rack of lamb,
1 tablespoon extra virgin olive oil,
1 teaspoon balsamic vinegar,
1 pinch dried sage,
1 teaspoon red pepper and garlic seasoning,
1/2 teaspoon salt.
Recipe: Cut the rack of lamb into 4 equal cutlets. Mix all the seasonings in a bowl and add the rack of lamb cutlets to the marinade. Let them sit for about 10 minutes with the seasoning. Grill the rack of lamb over a fire-grill on all sides, approximately for minute and a half per side for medium. I served the grilled rack of lamb with sweet mashed potatoes, sauteed vegetables and rosemary-mint lamb au-jus. Tip: For this recipe you should use frenched rack of lamb. If you can't find frenched rack of lamb, simply clean all the meat from the rib bones with a sharp paring knife.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.