Rib-eye Roast

I did a rib-eye roast with garlic, black pepper and olive oil as a rub. I also roasted potato and carrots basted with olive oil.

Rack of Lamb

Brady's Meats in Waterloo has a great selection of prime cuts of meat. I did a rack of lamb that I got there, with their rosemary and mint seasoning. For sides I had roasted potato and I grilled a few cobs of corn.

The corn just needs to soaked in water for about 30 minutes with the husk on. The husk gives off a very strong smell as it cooks, which I worried would get into the lamb. However, as soon as you pull the husk off the corn, the smell disappears, and no odour at all is left in the lamb. I cooked the corn directly over the lit burner until the husk started to blacken, and then moved it to the top rack to keep warm.

The lamb turned out great. It was probably the most tender lamb I've ever had.