Norfolk County Ontario’s Garden
Norfolk County Tourism


recipe By: The Belworth House




For the Rub

1/4 Cup Minced Fresh Thyme or (Dried)

¼ Cup Minced Fresh Rosemary or (Dried)

6 Cloves Garlic, Minced

½ Cup Finely Chopped Peanuts

3 Tablespoon Dijon Mustard

1 Tablespoon Salt

1 Teaspoon Freshly Ground Pepper

1-2 Tablespoon Olive Oil

2 Tablespoon Honey (drizzled over lamb before Roasting)

2 Racks of Ontario Lamb, Trimmed and Frenched


In a small bowl, mix the thyme, rosemary, garlic, peanuts, Dijon mustard, salt, and pepper.  Add just enough olive oil to make a thick paste.  Rub the paste all over the lamb and let sit for up to 1 hour at room temperature.  Preheat the oven to 375F.  Place the 2 racks of lamb in a roasting pan standing up with bones entwined (church steeple).  Drizzle the honey over the racks.  Roast in the oven approximately 15 minutes, check for doneness by inserting an instant read thermometer into the thickest part.  Medium-rare lamb will be red to pink neat the bone and should register 130-135F.  Continue cooking the lamb as needed, up to 10 minutes more.  Transfer to a platter, loosely cover with aluminum foil, and let rest for 5-10 minutes.  Cut the racks into chops.  Place 2 chops on each plate, spoon the sauce over the chops, and pass the remaining sauce at the table.




2 Tablespoon Unsalted Butter (2 tablespoons Lamb Fat rendered)

2 Tablespoon Flour

¼ Finely Diced Shallots

1 Cup Beef Stock

¼ Cup Red Wine

1 tbsp sugar

1 Tablespoon Tomato Paste

¼ Cup Local Cherries, pitted

Salt and Ground Pepper

1 Teaspoon Balsamic Vinegar

1-2 Dashes of Tabasco or other Hot-Pepper Sauce (optional)


To make the sauce, remove the lamb from the pan and set aside to rest.  Pour off all but 2 tablespoons of the fat, or use the butter, and allow melting, adding the shallots to sweat.  Stir in the flour into the butter, and cook, stirring constantly, until fragrant but not colored, 1-2 minutes.  Whisk in the stock, red wine, tomato paste, sugar, cherries, salt and pepper to taste.  Cook, whisking often, until thickened and smooth, approximately 3-5 minutes.  Add the vinegar and, if desired, Tabasco to taste.  Set aside and keep warm.