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A BBQ recipe that will leave you licking your chops

Recipe from guest chef of the Canadian Cycling Magazine, Dennis Sheldrick

Photo Credit to Trail Tail Gating.

The Labour Day long weekend is a time to head up to the cottage, enjoy the outdoors, lounge by the pool and celebrate the last days of summer. It also marks a time of new beginnings – back to school, work and a change of seasons. Make sure you enjoy your weekend with this BBQ recipe from Dennis Sheldrick (guest chef from Canadian Cycling Magazine).

Garlic Grilled Rack of Lamb


  • 4-6 Ilb. rack of lamb (Frenched, trimmed and sliced into chops)
  • 8 cloves garlic, chopped
  • 4 sprigs rosemary, chopped
  • Juice of 1 to 2 lemons
  • Salt
  • Pepper


  1. Preheat barbecue to 350 F.
  2. Season Lamb with garlic, rosemary, salt and pepper on both sides.
  3. Grill lamb chops, about four minutes each side.
  4. Squeeze lemon juice over chops, then cover with foil and let rest for five minutes

Cilantro Lime Rice with Balck Beans


  • Olive oil
  • 1/2 red onion, small, diced
  • 2 jalapenos, diced (seeded, optional)
  • 4 garlic cloves, diced
  • 1 tbsp freshly ground cumin
  • 2 cups long -grain rice
  • 4 cups chicken broth
  • 1 can black beans, rinsed
  • 2 mild pickled jalapenos
  • 1 cup cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp butter
  • Salt
  • Butter


  1. Heat oil in a pot over medium heat. Add onion and chopped jalapeno. Saute until tender, about three minutes
  2. Add cumin and garlic, saute for 1/2 minute, then add rice, beans and pickled jalapeno. Mix well.
  3. Add chicken broth. Reduce heat to simmer. Cover the lid and cook until broth is almost evaporated – about 15 to 20 minutes.
  4. Remove from heat and add butter. Let rest for five minutes then add cilantro, salt and pepper. Squeeze in lime juice. Add salt and pepper to taste.