WATERMELON SALAD
Ingredients:
- 115 grams of watermelon
- 2oz of duck prosciutto (about 4 pieces)
- 2 oz of Greek yougurt
- 5 grams of chopped pistachios
- 10 grams of basil
- 2 grams of lemon balm
- 10 ml Campari
- 40 ml simple syrup
- pinch of cumin
- teaspoon of olive oil
Directions:
- cut watermelon into 1 inch cubes
- place watermelon in a vacuum bag along with the Campari, simple syrup, and ½ the basil
- seal the bag and leave it sealed for 3 hours
- take the watermelon out of the bag and place it on paper towel to take out any excess moisture
- Place nice squares of watermelon on a plate going 3 wide and 3 across
- Sprinkle the cumin on the watermelon
- Put 4 dollops of Greek yogurt on the watermelon and on top of each dollop add 1pcs of duck
- sprinkle the pistachios on top of the watermelon and garnish with the remaining basil and lemon balm.
- add olive oil around your plate
GRILLED RACK OF ONTARIO LAMB
Ingredients:
- 1/2 Ontario rack of lamb
- 3 oz goat's yogurt
- 5 grams of chopped and toasted almond
- 1 teaspoon of triple crunch mustard
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
Directions:
- grill lamb rack whole on low heat until an internal temperature of 130140
- rest lamb for 7 minutes before cutting
- mix the almonds, mustard, lemon juice, olive oil in a bowl and put to the side
- place the goat's yogurt on a plate and with a spatula smear it across plate
- cut lamb and place one chop on the plate with the yogurt and top with the olive oil mixture.