(Makes about 12)
● 1 cup AP flour
● 1 cup cornmeal
● 2 tsp baking powder
● 2 tsp kosher salt
● 1 tsp smoked paprika
● 1⁄2 cup sugar
● 1⁄2 tsp baking soda
● 2 eggs, whole
● 3 cup, sour cream
● 1⁄2 cup caramelized onion
● 1 whole corn, shucked from cob
● 1⁄2 bunch parsley, chopped
For the Maple Red Pepper Relish:
(Makes about 1L)
● 8 pieces canned or jarred roasted red peppers, chopped
● 1⁄2 cup pepper juice (from the roasted peppers)
● 2 cloves garlic, sliced thinly
● 1 shallot, chopped finely
● 1 stem rosemary, chopped finely
● 1⁄2 cup white sugar
● 2 tbsp pectin
● 1⁄2 cup maple syrup
● 1⁄8 tsp chili flakes
● 2 tbsp sherry vinegar
For the Lamb:
(Serves 4-6 people)
● 2 Pieces (about 5 lbs) Ontario lamb rack, Frenched
1. In a large bowl, mix all the dry ingredients together.
2. In a separate bowl, combine sour cream, eggs, corn, onions and parsley.
3. Add wet ingredients to dry ingredients and mix until just together.
4. Spoon into greased muffin tins and bake at 350 °F for 20 minutes or until cooked through.
5. Let cool to room temperature and remove from pan.
Maple Red Pepper Relish:
1. Add all ingredients into a heavy bottom pot, bring to a boil.
2. Simmer on medium heat, stirring frequently, until the relish is very thick.
3. Add more sherry vinegar if needed.
4. Chill in the refrigerator.
1. Season the lamb on all sides with a liberal amount of salt and freshly cracked black pepper.
2. Place fat side down on a medium hot grill and sear until golden and grill-marked.
3. Flip the lamb over and continue cooking until desired temperature (about 10-15 minutes for medium rare).
4. Remove from grill and let rest for 10 minutes.
To serve, carve the lamb racks along the bone and serve with cornbread, the relish and some freshly blanched Ontario vegetables. Any leftover cornbread and relish make for a great breakfast or afternoon snack.