Grilled Sweet Potato Wedges with Maple Tahini sauce

Lamb Lollipops

1. In a large mixing bowl combine all the ingredients and mix well.
2. Rub all over the rack of lamb evenly.
3. Place rack of lamb in a large ziplock bag and place in refrigerator to marinate for 2-4 hours.
4. If making a smoking wood chip pouch, first lay one large aluminum foil on a table, place your dry smoking wood chips into it and wrap up as a sealed pouch. Poke several holes in it.
5. Place the smoking pouch under the grill grates one side of the bbq. You can also place on of the grill plates.
6. Next preheat one side of the grill to 400 degrees.
7. Once the temperature is ready place your rack of lamb on the grill skin side down to sear the meat for 5 minutes. After flip and cook on the other side for approximately 8-10 minutes.
8. Strongly advise to cook your lamb slightly under as they still cook once taken off the heat and resting. Cook to 135 degrees F (57 degrees C) or a few degrees lower.
9. Remove lamb from the grill and wrap in aluminum foil, covered and let rest for 10 minutes.
10. Slice into lollies and garnish with more fresh parsley.

Grilled Sweet Potato Wedges with Maple Tahini sauce

1. First, parboil the sweet potatoes for 15-20 minutes. Let cool and cut into wedges.
2. Mix together canola, cumin and paprika.
3. Lay wedges on a baking sheet or cutting board and brush with canola seasoning mixture.
4. Place on the bbq and cook for 4-5 per side.
5. As sweet potatoes are cooking mix together your sauce, maple syrup, tahini, and lemon.
6. Remove potatoes wedges from the grill, lay on a serving plate /board and garnish with fresh mint.
7. Serve with lamb lollies for the best Sunday Easter dinner ever!