BEEF CHEEKS
Ingredients
Serves 4
4 beef cheeks, about 1 lb (500 g)
2 tbsp (30 ml) olive oil, divided
1 medium carrot, peeled and roughly chopped
1 small onion, diced
1 medium stalk celery, chopped
1 leek (white only), chopped
3 garlic cloves, crushed
2 sprigs fresh thyme
6 each, black peppercorns, whole cloves and whole allspice
1 tbsp (15 ml) tomato purée
¾ cup (175 ml) full-bodied red wine
2 cups (500 ml) chicken stock
½ cup (125 ml) sultana raisins
½ cup (125 ml) Celery Root Purée
CELERY ROOT PURÉE:
1 garlic clove, smashed
1 sprig fresh thyme
2 lbs (700 g) peeled celery root cut into 1-in (2-cm) pieces
4 cups (1 L) milk
Instructions
- To make BEEF CHEEKS: Pre-heat oven to 325 F (160 C). Pat beef cheeks dry and season with salt and pepper. In a saucepan, heat 1 tbsp (15 ml) of oil, add beef cheeks and cook, in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add remaining oil to pan and add vegetables and garlic. Cook until golden. Add thyme, peppercorns, cloves and allspice, stirring to combine with vegetables. Stir in tomato purée and cook for 2 minutes.
- Pour red wine into pan and stir, scraping bottom. Add beef cheeks and pour enough chicken stock to cover. Bring to a boil, cover and place in oven. Bake for 2 to 3 hours, or until the meat is tender and almost falling apart. Remove, let cool slightly and shred meat. Cover loosely with foil to keep warm.
- Pour sauce into a fine mesh strainer set over a large saucepan. Bring to a boil over high heat. Reduce heat to simmer, add raisins and cook until sauce has reduced by half.
- Place a pastry ring in middle of a plate and add Celery Root Purée. Add shredded cheeks and top with sauce. Serve with seasonal vegetables.
- To make CELERY ROOT PURÉE: Place garlic and thyme in a piece of cheesecloth, tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover. Bring to a simmer over medium heat until celery root is very tender, 20 to 30 minutes.
- Strain mixture through a fine mesh sieve set over a bowl, reserving ½ cup (125 ml) of milk and discarding cheesecloth bundle. Process celery root and milk in a blender in batches. Taste and season with salt and pepper.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.
Drink Pairings
CARAMELIZED PORK HOT POT
Ingredients
Serves 4 as part of a multi-course meal
CARAMEL SAUCE:
1 lb (500 g) light brown palm sugar (or yellow sugar)
1¼ cups (300 ml) fish sauce
PORK HOT POT:
3 lbs (750 g) pork spareribs, cut crosswise through bone into 2-in (5 cm) strips
½ large yellow onion, finely chopped
1 tbsp (15 ml) minced, peeled ginger root or galangal root
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) coarse black pepper
6 tbsp (90 ml) fish sauce, divided
6 tbsp (90 ml) Caramel Sauce
3 green onions, trimmed, finely chopped
Instructions
- To make CARAMEL SAUCE: Add palm sugar to a medium-sized heavy saucepan and gently melt over medium-low heat, stirring frequently, about 10 to 12 minutes.
- When completely melted and lump free and just starting to boil, remove from heat and slowly stir in fish sauce. Be careful as it will bubble furiously. Use right away or cool and transfer to an airtight container. Store in a cool area for up to 3 months. Makes about 2 cups (500 ml).
- To make pork, cut each 2-in (5 cm) strip of rib between bones or cartilage forming individual riblets. Transfer riblets to a large bowl and mix in onion, ginger, sugar, black pepper and half the fish sauce. Toss to coat well. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- About 1 hour before cooking, remove bowl from refrigerator. Turn on oven broiler. Place riblets on a foillined baking sheet lightly sprayed with cooking spray. Place under broiler and cook about 8 minutes on each side, or until lightly charred.
- Transfer seared riblets with any reserved marinade and cooking juices into a large Dutch oven. Add remaining fish sauce, 6 tbsp (90 ml) Caramel Sauce, and enough water to almost cover. Bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook for 45 minutes. Uncover and adjust heat to simmer vigorously. Cook about 20 more minutes, or until riblets are fork-tender.
- Remove from heat and let stand for a few minutes to let fat rise, then skim off as much as possible. Return to a simmer and season to taste. Transfer to serving bowl and garnish with green onions.
Drink Pairings
BLACK FOREST TRIFLE
Ingredients
Serves 8 to 10
BLACK FOREST CAKE:
2 cups (500 ml) all-purpose flour
1½ cups (375 ml) sugar
½ cup (125 ml) Dutch-processed cocoa
1½ tsp (7 ml) baking soda
½ tsp (2 ml) salt
½ tsp (2 ml) baking powder
1 cup (250 ml) buttermilk
½ cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
1 cup (250 ml) hot, strong coffee
TRIPLE CHOCOLATE CUSTARD:
1¼ cup (310 ml) sugar
¾ cup (175 ml) Dutch-processed cocoa powder
¾ cup (175 ml) cornstarch
¼ tsp (1 ml) salt
3 cups (750 ml) whole milk
3 cups (750 ml) half and half
4 oz (60 ml) bittersweet chocolate, finely chopped
4 oz (60 ml) milk chocolate, finely chopped
1 tbsp (15 ml) vanilla extract
WHIPPED CREAM:
3 cups (750) whipping cream
¼ cup (60 ml) icing sugar
2 tsp (10 ml) vanilla extract
2 x 13 oz (375 g) jars cherries in kirsch or similar, drained, reserving liquid
Instructions
- Preheat oven to 350 F (180 C). Grease and flour a 13 x 9-in (3.5 L) baking pan.
- In a large bowl, sift flour, sugar, cocoa, baking soda, salt and baking powder. Add buttermilk, oil and vanilla. Stir until just combined. Mix in coffee and stir until well combined. Pour into prepared pan and bake until a skewer comes out clean, about 25 to 30 minutes or until the top springs back when pressed lightly.
- Cool cake completely. Invert cake onto cutting board and cut into 1-in (2.5 cm) cubes. Cover and set aside until ready to assemble.
- To make TRIPLE CHOCOLATE CUSTARD: In a mixing bowl, stir together sugar, cocoa, cornstarch and sugar until well blended. Slowly whisk in milk until smooth then slowly whisk in the half and half.
- Transfer to a heavy-bottomed saucepan and heat over medium heat, whisking constantly until it comes to a boil. Boil gently for 2 minutes, stirring to prevent burning the bottom. Remove from heat and gradually mix in bittersweet chocolate and vanilla.
- Transfer the saucepan to an ice bath to cool, stirring frequently, about 15 minutes. Stir in the milk chocolate. Refrigerate until cold.
- To make WHIPPED CREAM: Whip cream with icing sugar until soft peaks form. Add vanilla extract and beat until stiff.
- Place half the diced chocolate cake in bottom of a trifle dish. Drizzle with ¼ cup (60 ml) reserved cherry juice. Top with half of the custard, then half of the drained cherries and half of the whipped cream. Repeat layering with remaining cake.
- Cover with plastic wrap and refrigerate for at last 2 hours or up to a day before serving. These can also be made in small serving dishes, dividing ingredients and layering in order. Garnish with chocolate and a few reserved cherries.
Drink Pairings
BRAISED LAMB SHOULDER WITH PUY LENTILS
Ingredients
Serves 4
MOROCCAN SPICE MIX:
4 tbsp (60 ml) cumin seeds
3 tbsp (45 ml) black peppercorns
2 tbsp (30 ml) whole allspice
2 tbsp (30 ml) coriander seeds
1 tbsp (15 ml) whole cloves
2 cinnamon sticks, broken
2 tbsp (30 ml) cayenne
2 tbsp (30 ml) ground ginger
PUY LENTILS:
12 cups (3 L) water
1¾ cups (425 ml) kosher salt
2 cups (500 g) dried Puy lentils
½ small Vidalia onion, peeled
½ large carrot
1 celery stalk
BRAISED LAMB SHOULDER:
5 lb (2.5 kg) bone-in lamb shoulder
2 to 4 tbsp (30 to 60 ml) canola oil
2 large Vidalia onions, peeled and quartered
2 large carrots, peeled, cut crosswise
4 celery stalks, cut crosswise
3 garlic cloves, peeled
1 small bunch fresh thyme
2 sprigs fresh rosemary
1 tbsp (15 ml) black peppercorns
2 bay leaves
MOROCCAN SPICED LENTIL PURÉE:
2 tbsp (30 ml) canola oil
¾ cup (175 ml) finely diced cooking onion
½ cup (125 ml) finely diced celery
2 tsp (10 ml) finely minced garlic
3 tbsp (45 ml) Moroccan Spice Mix
8 cups (2 L) water
2 cups (500 ml) Puy lentils
2 cups (500 ml) whipping cream
¾ cup (175 ml) cold butter, diced
lemon juice, to taste
salt, to taste
GARNISH:
12 baby turnips, trimmed, scrubbed clean
¼ cup (60 ml) diced cold butter (optional)
lemon juice, to taste
salt, to taste
1 cup (250 g) Burrata cheese, divided
16 cape gooseberries, husks removed, halved
fresh lemon balm
Instructions
- To make MOROCCAN SPICE MIX: Combine whole spices in a small, dry, heavybottomed frying pan. Toast whole spices and cinnamon sticks over medium heat until fragrant, 2 minutes. Shake pan several times to prevent burning. Transfer to a spice grinder and grind to a fine powder. Stir in cayenne and ground ginger to blend. Place in a small container with a tight-fitting lid. Cool and tightly seal until ready to use.
- To firm Puy lentil skins, combine water and salt in a large container with a fitted lid. Stir to dissolve salt. Stir in lentils and cover tightly. Refrigerate overnight.
- The following day, drain lentils through a strainer and place in a large saucepan along with enough water to cover by 4-in (10 cm) and some generous pinches of salt. Add ½ Vidalia onion, ½ carrot and 1 celery stalk. Bring to a boil, reduce heat, cover with lid ajar and simmer for 7 to 10 minutes. Lentils should be soft but with some bite. Strain, remove and discard vegetables and set lentils aside. You can refrigerate cooked lentils at this point if not using right away
- To BRAISE LAMB: Over medium-high heat, warm enough canola oil in a large, heavy-bottomed saucepan to lightly film bottom of pan. Once it smokes, add lamb and sear on all sides until deep golden brown. Remove lamb to a large dish. Reduce heat to medium and add onions, carrots, celery and garlic to fat remaining in pan. Sauté, scraping up brown bits from bottom of pan. Continue to sauté until vegetables are golden, 5 to 10 minutes.
- Return lamb to pot along with herbs, peppercorns and bay leaf. Cover with water and bring to a boil. Reduce heat to simmer, cover with lid and cook 2 to 3 hours, depending on size of shoulder, or until meat is falling off bone. Then remove pan from heat. Allow to cool 20 minutes before removing lamb to wire rack over a baking sheet. Leave at room temperature for another 30 or 40 minutes before placing lamb on rack in refrigerator to thoroughly cool.
- Strain lamb cooking stock into another saucepan. Cook over mediumhigh heat until reduced by ¼. When lamb is cooled, cut meat from bone into large pieces. Reserve roughly 6 oz (140 g) for each serving portion and refrigerate remaining lamb for another use.
- While lamb is braising, prepare MOROCCAN SPICED LENTIL PURÉE: Heat oil in a large heavy-bottomed saucepan. Add diced onion, celery and carrot and sauté over medium-high heat, stirring until translucent. Reduce heat to medium and add garlic. Sauté a few seconds. Add 3 tbsp (45 ml) Moroccan Spice Mix and stir, scraping up brown bits from bottom of pan. Add 8 cups (2 L) water, 2 cups (500 ml) dry lentils and a pinch of salt. Bring to a gentle boil, reduce heat to simmer and cook with lid ajar for 20 minutes or until lentils are falling apart. Water level must consistently be just covering lentils, so add more water or cooking time to reach that point.
- When lentils finish cooking, transfer to a blender and whirl with cream on high speed until blended. Whirl in butter, a few cubes at a time, until purée is completely smooth. Season with a little lemon juice and salt to taste. Purée can be used immediately or set aside until ready to use
- Prepare baby turnips, bringing a large pot of salted water to a boil. Cut turnips into ½-in (1.25 cm) wedges and blanch in boiling water for 10 to 15 seconds. Then plunge into an ice water bath to stop cooking. Turnips should be crisp to bite when blanched.
- To serve, put Moroccan Spiced Lentil Purée in a large, wide, heavy-bottomed saucepan. Warm mixture over low heat. In a separate pot, add ½-in (1.25 cm) reserved lamb stock and stir in cooked lentils and enough chunks of braised lamb to serve 4 people. Bring to a low simmer and cook, stirring often, making sure mixture doesn’t stick. Add more lamb stock if mixture appears too dry.
- Once lamb is heated through, stir in baby turnips, cook briefly to warm. Stir in ¼ cup (60 ml) diced cold butter, if desired. Season with lemon juice and salt to taste.
- To serve, spoon a few tablespoons purée onto heated plates. Top with some chunks of lamb, lentils and baby turnips. Place a couple pieces Burrata cheese on side and garnish with gooseberries and a generous sprig of lemon balm.
Drink Pairings
BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
Drink Pairings
BLACK COD WITH BLACK BEAN SAUCE
Ingredients
Serves 4
2 tbsp (30 ml) cooked black beans, finely chopped
1 garlic clove, minced
1-in (2.5 cm) piece ginger root, peeled and minced
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) soy sauce
2 tbsp (30 ml) Chinese cooking wine
1¼ lb (625 ml) black cod fillets, skin on, scales removed, cut into 4
1 green onion, julienned
1 small red chili, thinly sliced (optional)
Instructions
- In a bowl, combine black beans, garlic, ginger, sugar, soy sauce and cooking wine. Stir together to make a paste. Set aside.
- Place black cod fillets skin-side down on a heatproof platter (or plate) that will fit into a bamboo steamer and spread black bean sauce evenly over top. Place platter in steamer over a wok filled with just enough boiling water that so it does not touch the bottom of steamer. Steam, covered, over medium heat for 15 minutes, or until fish is cooked and flakes easily with a fork.
- Remove platter from steamer. Garnish with green onions and sliced chili, if using.
Drink Pairings
ASPARAGUS AND SPRING PEA SOUP
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
3 shallots, peeled and chopped
2 large garlic cloves, peeled and chopped
1¾ lbs (825 g) fresh asparagus, woody ends trimmed
2 cups (500 ml) lightly packed baby spinach leaves, washed and rinsed
1 cup (250 ml) fresh or frozen thawed green peas
2½ cups (625 ml) hot chicken or vegetable stock, plus extra if desired
¼ cup (60 ml) coarsely chopped fresh basil
2 tbsp (30 ml) fresh tarragon, chopped
½ lemon, zest and juice only
½ tsp (2 ml) salt
¼ tsp (1 ml) white pepper
½ cup (125 ml) plain Greek yogurt
assorted red and green microgreens, for garnish
Instructions
- In a large saucepan, heat butter and oil over medium heat until foamy. Add shallots and garlic and sauté until soft, about 2 minutes. Do not brown.
- Cut asparagus into pieces. Should be about 4 cups (1 L). Add to shallots and sauté for 3 or 4 minutes. Stir in spinach, peas and stock. Return to simmer and remove from heat. Vegetables should be tender, but still bright green in colour.
- Transfer to a high-speed blender or food processor. Add herbs, lemon zest and juice, salt and pepper. Purée until smooth and velvety. Taste and add more salt and pepper, if desired. Strain through a fine-meshed sieve, if desired.
- To serve, ladle hot soup into bowls. Garnish with a smear of yogurt and top with creatively arranged microgreens.
Drink Pairings
APRICOT-ALMOND PASTRY SLICES
Ingredients
Serves 10 to 12
PASTRY:
¾ cup (175 ml) cold, unsalted butter
2¼ cups (560 ml) all-purpose flour, sifted
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) baking powder
4 to 6 tbsp (60 to 90 ml) ice water
1 tbsp (15 ml) apple cider vinegar
1 egg, whisked
FILLING:
4 cups (1 L) fresh apricots, halved and pitted
⅓ cup (75 ml) fresh orange juice
½ cup (125 ml) apricot preserves
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) unsalted butter
½ lemon, zest only
2 tsp (10 ml) tapioca starch or cornstarch
¼ tsp (1 ml) almond extract
1 cup (250 ml) sliced almonds, toasted
TOPPING:
½ cup (125 ml) sifted icing sugar
1 to 2 tbsp (15 to 30 ml) whole milk or cream
½ tsp (2 ml) vanilla
Instructions
- To make PASTRY: Cut butter into cubes and freeze for 30 minutes. In a large zip-lock bag combine flour, granulated sugar, salt and baking powder. Stir and freeze, at least 30 minutes. Place ice-cold flour in food processor with metal blade. Add two thirds of frozen butter and pulse until mixture resembles coarse meal. Add remaining butter and pulse until frozen butter is the size of small peas. Add 4 tbsp (60 ml) ice water and vinegar and pulse a few times. If mixture does not hold together when pinched, add remaining water. Turn dough out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- In a medium-sized saucepan combine FILLING ingredients except for tapioca starch, almond extract and almonds. Stir gently over medium heat for about 10 minutes or until apricots are very soft. Remove from heat. Sprinkle with starch, almond extract and three quarters of the sliced almonds. Stir in and set aside to cool. Can be made day ahead, if desired. Cover and refrigerate.
- To make pie, preheat oven to 375 F (185 C). Line a baking sheet with parchment paper. On a lightly floured surface, using a floured rolling pin, roll dough into a 12 x 18-in (30 x 45 cm) rectangle. Trim to 11 x 16-in (28 x 40 cm).
- Using a long thin spatula, transfer pastry to lined baking sheet. Turn baking sheet so long side is facing you. Brush edges of pastry with whisked egg. Spread filling evenly over bottom half of long side leaving a ½-in (1.25 cm) border. Fold top horizontal half over filling towards you. Press edges of pastry to seal. Press lightly along edges with tines of a fork to secure. Brush entire surface with remaining egg. Using a paring knife, slash surface with 5 small steam vents.
- Bake in centre of preheated oven for 45 to 55 minutes or until golden brown. Transfer baking sheet to rack to cool.
- In a measuring cup, combine TOPPING ingredients. Stir until smooth, adding just enough milk to make it pourable but not too runny. Drizzle in a zigzag pattern over top and sprinkle with remaining toasted almonds. Let rest and settle for about 2 hours before slicing and serving. Best eaten at room temperature day it’s made.
Drink Pairings
CARROT, CUCUMBER AND JICAMA SALAD WITH SMOKY GRILLED LAMB
Ingredients
Serves 4
2 lbs (1 kg) well-trimmed boneless leg of lamb, cut into 3 equal pieces
2 tbsp + ¼ cup (90 ml) olive oil, divided
1 tbsp (15 ml) ground cumin, divided
salt and pepper, to taste
3 tbsp (45 ml) rice wine vinegar
1 tsp (5 ml) liquid clover honey
¼ tsp (1 ml) dry mustard powder
4 cups (1 L) roughly chopped romaine lettuce
2 large carrots, peeled and cut into long julienne curls with a spiralizer
1 unpeeled English cucumber, cut into ribbons with a vegetable peeler
2 cups (500 ml) peeled and diced jicama
2 cups (500 ml) cooked chickpeas
¾ cup (175 ml) pitted green olives, cut in half
2 tbsp (30 ml) finely chopped fresh chives
⅓ cup (75 ml) fresh cilantro leaves
Instructions
- Preheat barbecue grill to medium-high.
- Rub lamb with 2 tbsp (30 ml) oil and season with 2 tsp (10 ml) cumin, salt and pepper. Let sit at room temperature for 10 to 15 minutes.
- Meanwhile, in a medium-sized bowl, whisk together remaining 1 tsp (5 ml) cumin, vinegar, honey and mustard powder. Slowly incorporate remaining ¼ cup (60 ml) oil until dressing is well combined. Season to taste with salt and pepper. Set aside.
- Grill lamb, turning frequently, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into thickest part registers 135 F (57 C) for medium-rare. Transfer lamb to a carving board to rest for 10 minutes.
- In a large bowl toss together romaine, carrots, cucumber, jicama, chickpeas and olives. Drizzle with dressing and toss again to coat salad. Transfer salad to a platter. Thinly slice lamb and arrange overlapping slices on salad. Garnish with chives and cilantro before serving.