Greetings from Active Gourmet Holidays!

In this month's newsletter we bring you a wonderful new three night getaway in Southwest France, "A Taste of France" along with a delicious and simple autumn recipe to tease your tastebuds. We also highlight an active and gourmet tour in Peru and a cooking program in gorgeous Portugal, a small gem of a country. Let Active Gourmet Holidays help you choose the perfect culinary getaway!

For more information on specific tours or pricing, please

email Jo-Ann Gaidosz or visit our website at www.activegourmetholidays.com.

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Experience a three night culinary vacation like no other. This cooking holiday is based in the beautiful, historic region of the Vendée in the West of France near the picturesque seaside town of La Rochelle. Enjoy the rolling countryside with its beautiful canals, visit the impressive historic abbeys and chateaux and experience the region's golden beaches.

Read more: A Taste of France

Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. We were amazed at the diversity of the landscapes, the history and beauty of the people in this very small, but very abundant country.

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Read more: Cooking with Port Wine

Serves 2

Ingredients:

1 rack of lamb, trimmed

2 tablespoons of breadcrumbs

½ tablespoon chopped mint

½ tablespoon chopped parsley

½ tablespoon chopped thyme

50g unsalted butter

1 ½ tablespoons Dijon mustard

Salt and pepper

1)      Preheat oven to 220 degrees Celsius/gas mark 7/425 F

2)      Trim off the fat from the rack of lamb

3)      Mix together the mustard, breadcrumbs, chopped herbs and butter. Season to taste. Press a layer of the mixture over the skinned side of the lamb and chill for 30 minutes.

4)      With the crust side up, place in a roasting pan and roast for 15 minutes for pink, medium rare lamb. If you prefer well cooked lamb, keep in the oven for longer.

5)      Serve with the butter and juices from the roasting pan

Serving suggestions - Creamy potato mash or roast potatoes and a side of roast vegetables.

If you have time, put the crust on the lamb and place in the fridge overnight.