Grilled Lamb Rack with Berry Jam and Quinoa Salad

INGREDIENTS

Berry Jam

• 1 large pack of organic frozen mixed berries
• 3 cups of organic raw sugar
• 3 tablespoons organic kudzu powder
• 1 1/2 teaspoons organic ground cinnamon
• 1/2 teaspoon organic ground nutmeg
• 1/4 teaspoon organic ground cloves
• 1 lemon, zested and juiced

Red Quinoa Salad

• 1 1/2 cups organic red quinoa, rinsed
• 1 1/2 teaspoons organic Himalayan salt
• 2 tablespoons organic toasted sesame oil
• Organic salad greens of your choice
• Pepper to taste

Grilled Lamb Rack

• 1 x  The Meat Club Lamb Rack, cut into 3 wedges of lamb chop
• 2 teaspoons dried organic rosemary
• 1/8 teaspoon organic Himalayan Salt
• 3 tablespoons grapeseed oil

PREPARATION

Homemade Berries Jam

1. Prepare a boiling water bath canner and 3 pint jars. Place lids in a small saucepan, cover with water, and bring to a gentle simmer.
2. Pour berries into a non-reactive pot that holds at least five quarts. Combine kudzu powder, ground cinnamon, nutmeg and cloves in a large bowl. Add sugar mixture to the berries and stir until sugar begins to dissolve.
3. Bring berry mixture to a boil over high heat. Once mixture begins to bubble, reduce the heat to medium-high and cook, stirring regularly. Cook until berries have broken down and mixture looks glossy and increasingly thick. After about 15 minutes add lemon zest and juice. Cook an additional 5 to 7 minutes, until jam is thickening on the walls of the pot and it makes a sizzling sound when you scrape your spatula across the bottom of the pot.
4. If you want your jam super smooth, put all into food blender and blend.