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.