Guy Leggatt, Siraia Restaurant, Sirocco Golf Club Hailing from Vancouver’s Il Giardino, Cioppino’s Mediterranean Grill and Lumiere, Chef Leggatt touched down in Calgary at Earl’s Willow Park. Very much a classical chef, he detests fusion confusion. Guy believes in simplicity and is a purist, whose favourite ingredient is fruity extra virgin olive oil. Meat-wise he prefers NY Steak and if you have a rotisserie attachment, porchetta. Lamb also scores high on his likes. Guy is sharing a classic recipe for rack of lamb slathered with Dijon mustard. While he suggests a high cooking temperature, which means the lid is down and the burner on medium high; you can use a lower temperature and allow more time for the meat to cook.
Chef’s Tip Chef Leggatt’s advice for successful grilling is four-fold. Look for good marbling and some fat when purchasing meat. (AAA beef ensures reasonable marbling and you can source prime grade at some independent butchers. Look for intramuscular white fat streaks in pork loin for a more juicy and flavourful chop or double thick cutlet. Lamb is tender and has no marbling but the rack has a little fat near the bone). Always blot the surface of the meat to dry it. This enhances the caramelization of the meat surface to give you those desirable flavours. Season large portions generously. Always rest the meat after cooking to redistribute the juices and relax the meat fibres, making it more juicy and tender. You can enjoy Guy Leggatt’s cuisine in the Siraia Restaurant at the semi-private Sirocco Golf Club.
Guy Leggatt’s BBQ Rack of Lamb
Parsley Crostini Crumbs
Serves 4 2 Lamb racks, frenched, silverskin removed To taste Salt and pepper Canola oil Dijon mustard Parsley crostini crumbs mix Red Wine Reduction
1. Remove lamb from the fridge one hour before starting. 2. Pat the surface dry and season with salt and pepper, brush lightly with oil.
½ Baguette, sliced 0.6 cm (¼ inch) Olive oil Salt 1/4 cup (125 mL) Italian parsley, fine chopped 1 Tbs (15 mL) Thyme leaves 1 Lemon, zested 1 Tbs (15 mL) Olive oil
1. Prepare crostini by drizzling
3. Preheat a sauté pan on high heat, add oil and place one lamb rack carefully to sear all sides quickly to golden brown. Repeat with second rack.
baguette slices with olive oil and sprinkling with salt before baking in a hot oven until golden brown. Cool.
4. Brush the meat generously with Dijon and coat with the crumb mixture. You
2. Place crostini in food processor
can complete these steps earlier in the day and refrigerate the racks, in which case don’t temper the racks. Do that before finishing cooking.
5. Preheat your BBQ to 400° F, with the lid closed. 6. Set the tempered lamb on the rack above the grates to roast for 12 to 15
minutes for medium rare. If you use a lower heat (275°F), the lamb will require double the time. Check for internal temperature of 60°C (125°F).
7. Rest the racks under a foil tent for five to ten minutes before carving on a red wine reduction. 20 • May 2013
and pulse to make small crumbs.
3. Add parsley, thyme, lemon
zest and olive oil and pulse to mix thoroughly. Note: Ask your butcher to clean and trim the racks.