Chef Jeff Massey hit the airwaves this morning to cook up a R62 style Easter meal on the Global Morning News with Sophie Lui.

He brought in some beautiful ingredients fresh from the Fraser Valley for a family friendly meal fit for any special occasion.

On the menu – Roasted Rack of Spring Lamb with Cellared Vegetable & Apple Ragout with a Red Wine Pearl Onion Jus.

Here’s the recipe:

Serves 6

For the rack of lamb:

2 whole bone in rack of lamb

1 tblsp French Dijon mustard

Salt and pepper to taste

Method:
season the lamb rack to taste with salt and pepper

In a large skillet, sear the lamb to a rich red colour

Top with Dijon mustard place in to a preheated 365* degree oven and cook to desired doneness (Medium is recommended)

For the cellared vegetable ragout:

1 bunch baby carrots, peeled

12 baby creamer potatoes

3 parsnips, peeled

2 young … Read More »