Dijon and Lime Crusted Ontario Rack of Lamb with Minted Heirloom Tomato Salsa



  • Ontario lamb rack
  • Grainy Dijon mustard
  • 1 lime juiced


  • 2 cups of heirloom tomatoes, chopped
  • 1 red onion, chopped
  • ¼  red pepper, diced
  • ¼ yellow pepper, diced
  • 1/2 TSP minced garlic
  • 1 TBLS rice wine vinegar
  • ½ lemon, juiced
  • Chives
  • Scallions
  • Cilantro
  • Chopped Fresh Mint
  • Salt and Pepper


This recipe is extremely simple, and with all the varieties of heirloom tomatoes out there, you can create a beautifully colourful salsa. Just place all the fresh garden ingredients in a stainless steel bowl and add your lemon juice, and vinegar. Blend together then season with salt and pepper. This recipe can be altered according to what you are serving it with. For flat breads and prosciutto, just replace the mint with fresh chopped basil, or for fish leave the mint out and replace the tomatoes with orange and grapefruit segments.
Start off by rinsing your lamb under cold water to wash away any surface impurities, and then dry the surface with a disposable paper towel. Preheat your oven to 425 degrees. On your stovetop, heat a frying pan up with a tiny amount of oil and season the lamb with salt and pepper. When oil is hot place the lamb rack flesh side down and sear until golden brown, then flip and repeat on the other side. When golden brown on both sides remove from the frying pan and place in a roasting pan, and put in the oven for 10 minutes (for well done, add some time.) While that is cooking blend the grainy Dijon mustard and lime juice with a pinch of salt. After the ten minutes pull the lamb out of the oven and slather the mustard blend evenly over the top. Place back in the oven for 5 minutes. When done remove from oven and roasting pan and place on a cutting board to rest for 4 minutes. This is so the juices don’t all run out when you slice it.

A great accompaniment with this dish is maple sweet potato puree, which is very easy to make.  Just bake the sweet potato dry “as is” in the oven until soft, cut in half, and scoop the yams out and puree with butter, maple syrup, salt and pepper.
Place some sweet potato puree in the center of your plate. When the lamb has rested you can carve it and fan it around your potato, then top it with your salsa.

Recipe courtesy of Mark Longster Executive Chef at the Pillar and Post

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