Lamb Skewers with Tomato Sauce

Perfect for any outdoor celebration, these grilled lamb skewers are packed with bright, earthy flavours. If dried herbs are more readily available, simply substitute one-third the amount of dry herbs for the fresh herbs called for in the recipe. Serve this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4-8
½ large yellow onion
1 lb (450 g) ground lamb
¼ cup (60 ml) plain bread crumbs
2 cloves garlic, minced
1½ tsp (7.5 ml) ground cumin
2 tbsp (30 ml) chopped fresh marjoram leaves
2 tbsp (30 ml) fresh thyme leaves
2 tbsp (30 ml) chopped fresh rosemary leaves
1 tbsp (15 ml) chopped fresh sage leaves
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
Tomato Sauce, to serve, make ahead, recipe follows
fresh parsley, for garnish (optional)
TOMATO SAUCE
¼ cup (60 ml) olive oil
4 cups (1 L) cherry tomatoes
3 shallots, diced
2 cloves garlic, chopped
2 tbsp (30 ml) minced fresh thyme
½ tsp (2.5 ml) cayenne pepper
kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) capers, drained
5 anchovy fillets packed in oil, drained and finely chopped
¾ cup (180 ml) chopped roasted red peppers from jar, drained
1 lemon, zest and juice
¼ cup (60 ml) packed fresh basil, roughly chopped

Instructions

  1. Using a box grater, grate onion into a large bowl. Add lamb, bread crumbs, garlic, cumin, marjoram, thyme, rosemary, sage, salt and pepper. Using your hands, fold mixture together until well combined. Refrigerate for 30 minutes.
  2. Meanwhile, preheat barbecue grill to medium-high, and set 8 wooden or metal skewers on your work surface. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn during grilling.
  3. Dampen hands with water, then divide meat mixture into 8 equal portions. Push and squeeze 1 portion onto a skewer and shape it into a long oval about 1½-in (4 cm) wide. Repeat with remaining portions of meat mixture and skewers.
  4. Place skewers on grill and cook, turning frequently, until well caramelized and cooked through, 5 to 7 minutes total. Take care when turning, as meat on skewers is initially quite delicate. Have a spatula and tongs at the ready to give meat a bit of additional support at first.
  5. Transfer grilled skewers to a serving platter. Let rest for about 5 minutes before serving alongside Tomato Sauce. Enjoy while warm.
  6. Tomato Sauce Preheat oven to 375 F (190 C). | On a large rimmed baking sheet, toss oil, tomatoes, shallots, garlic, thyme, cayenne, salt and pepper. Bake, stirring once after 20 minutes, until tomatoes pop, about 45 minutes. Let mixture cool for 15 minutes, then transfer to a bowl. Stir in capers, anchovies, red peppers, lemon zest and juice, and basil. Taste and adjust seasoning with salt and pepper as desired. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 3 days. Makes about 3 cups (750 ml)
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Drink Pairings

Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce

This succulent roast lamb has a sweet and savory twist: blueberries add a burst of juicy flavor that is complemented by rosemary and shallots, and a beer brine adds wonderful depth and moisture. Enjoy the Beer-Brined Lamb Roast with Black Sage Vineyard Merlot or Black Hills Nota Bene.
Ingredients Instructions

Ingredients

Serves 6-8
LAMB
10 cups (2.5 L) water, divided
½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar
2 tbsp (30 ml) whole black peppercorns
1 tbsp (15 ml) juniper berries
6 sprigs fresh rosemary, divided
2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer
4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
1 white onion, cut into large chunks
1 head garlic, cut in half crosswise
RED WINE AND BLUEBERRY SAUCE
2 tsp (10 ml) juniper berries, lightly crushed
½ tsp (2.5 ml) whole black peppercorns
2 fresh bay leaves
1 small sprig fresh rosemary
2 tbsp (30 ml) canola oil
3 large shallots, thinly sliced
1¼ cups (310 ml) Petrichor Cabernet Merlot
¼ cup (60 ml) balsamic vinegar
3 tbsp (45 ml) granulated sugar
½ tsp (2.5 ml) salt
2 cups (500 ml) fresh blueberries

Instructions

  1. To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature.
  2. Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
  3. Preheat oven to 350 F (175 C).
  4. Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish.
  5. Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes.
  6. Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce.
  7. To make the Red Wine and Blueberry Sauce, in a small piece of cheesecloth, combine juniper berries, peppercorns, bay leaves and rosemary. Tie into a bundle and set aside.
  8. In a medium saucepan over medium-high heat, warm canola oil, then add shallots and sauté until just beginning to brown, about 5 minutes. Pour in red wine, vinegar, sugar and salt. Add spice bag, then reduce heat to medium-low and simmer for 30 minutes. Add blueberries and simmer for about 30 more minutes, until berries have softened and sauce has thickened. Remove from heat and discard spice bag. Serve warm or at room temperature. Can be stored in an airtight container in refrigerator for up to 5 days. Makes 2 cups (500 ml)
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Drink Pairings

Crusted Rack of Lamb

Served as an impressive main, this deceivingly easy-to-prepare Crusted Rack of Lamb recipe is sure to delight every guest at your festive table! It can also be served as a hearty appetizer with your favourite mint sauce or jelly. Try pairing this recipe with Black Sage Shiraz.
Ingredients Instructions

Ingredients

Serves 5 to 8 (2 to 3 ribs each)
4 tsp (20 ml) salt, divided
2 tsp (10 ml) pepper, divided
2 racks of lamb (about 2 lbs/900 g each), excess fat trimmed
1 tbsp (15 ml) vegetable oil
1¼ cups (310 ml) panko bread crumbs
2 tsp (10 ml) onion powder
2 tbsp (30 ml) chopped fresh thyme
5 cloves garlic, finely chopped
2½ tbsp (37.5 ml) olive oil
3 tbsp (45 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest
⅓ cup (80 ml) Dijon mustard
mint sauce or mint jelly, to serve

Instructions

  1. Preheat oven to 400 F (200 C) and adjust oven rack to centre position. Line a large baking sheet with foil.
  2. In a small bowl, mix 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Season all sides of lamb generously with this mixture. Set aside.
  3. In a large frying pan or skillet, heat vegetable oil on high heat until it starts shimmering. Fry both racks, fat-side down first, 2 to 3 minutes, until well browned. Turn racks over and continue frying for another 2 to 3 minutes. Using tongs, carefully move racks to fry sides as well, about 1 minute. Remove from heat and allow to rest on a plate.
  4. In a large skillet or frying pan, combine panko, onion powder, thyme, garlic, olive oil, 2 tsp (10 ml) salt and 1 tsp (5 ml) pepper. Turn heat to medium and cook, stirring constantly, for about 5 minutes, until light golden. Transfer to a large, shallow dish big enough for a whole lamb rack. Mix in parsley and lemon zest.
  5. Brush lamb on all sides with mustard. Dip each rack into prepared panko mixture to coat all sides. Place on foil-lined baking sheet and bake for 20 to 25 minutes or until internal temperature of lamb reaches 130 to 135 F (54 to 57 C). Remove from oven and let rest for 15 minutes before carving and serving. Serve alongside your favourite mint sauce or mint jelly.
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Drink Pairings

Braised Lamb Shanks served with Polenta

Impress your guests with this hearty and filling dish that’s also quite easy to make! The shanks are simply braised until tender and can be made a few days in advance and warmed in the sauce when ready to serve. Cheesy polenta is the perfect comforting accompaniment. This recipe uses stone ground polenta for more texture and flavour, but you can use any polenta you can find. Try pairing this recipe with Carinena Reserva Monasterio de Las or Shiraz Pirramimma McLaren Vale 2019
Ingredients Instructions

Ingredients

Serves 6
2 tbsp (30 ml) vegetable oil
6 lamb shanks
2 tsp (10 ml) salt
freshly ground black pepper, to taste
1 large onion, sliced
2 medium carrots, cut into 2-in (5 cm) pieces
¼ cup (60 ml) tomato paste
1 cup (250 ml) red wine
3 cups (750 ml) beef stock
1 bay leaf
1 sprig fresh rosemary
3 sprigs fresh thyme
GREMOLATA
1 bunch fresh parsley, leaves only, roughly chopped
1 lemon, zest and juice
3 anchovy fillets, finely chopped
3 cloves garlic, minced
5 capers, minced
1 chili, finely chopped (optional)
1 tbsp (15 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
POLENTA
4 cups (1 L) water 
1 cup (250 ml) milk
2 tsp (10 ml) salt
1½ cups (375 ml) stone-ground polenta
½ cup (125 ml) grated Parmesan
2 tbsp (30 ml) butter

Instructions

  1. To prepare Lamb, preheat oven to 300 F (150 C). In a large Dutch oven or frying pan over medium-high heat, heat oil until it shimmers.
  2. Season lamb with salt and pepper. In batches, sear lamb until golden brown on all sides. Remove lamb from pan and set aside.
  3. Turn heat to low and add onions and carrots. Sweat until onions are soft, about 5 minutes. Add tomato paste and continue cooking until tomato paste has slightly caramelized, 5 to 8 minutes. Deglaze with wine.
  4. Return lamb shanks to Dutch oven, if using (if you used a frying pan, follow method in next step instead). Add stock and enough water to cover lamb. Add bay leaf, rosemary and thyme and bring to a boil. Cover with lid and place in oven. Cook for 2 hours, or until lamb is tender.
  5. If you used a frying pan, put seared lamb shanks in an ovenproof casserole large enough to fit all shanks. Add stock to frying pan with tomato and vegetable mixture, bring to a boil over high heat, then pour over lamb. Add water to cover. Add bay leaf, rosemary and thyme, cover with foil and cook in oven for 2 hours, or until lamb is tender.
  6. While lamb is cooking, make Gremolata. In a small bowl, mix parsley, lemon zest and juice, anchovies, garlic, capers, chili (if desired), red wine vinegar and olive oil. Check seasoning and adjust. Cover and keep in refrigerator until ready to serve.
  7. Once lamb is cooked, remove it from cooking liquid and keep warm in oven covered with foil. Remove and discard carrots and herbs. Let liquid sit for 10 minutes, then remove excess fat that floats to top. Bring to a boil over medium-high heat and reduce, stirring occasionally, until it reaches a sauce consistency, about 10 minutes.
  8. To make Polenta, in a medium saucepan over medium-high heat, bring water, milk and salt to a boil. Slowly whisk in polenta. Bring back to a boil, then reduce heat to low, stirring constantly. Cook for 10 to 15 minutes, or until it is like a soft porridge. If it is too thick, add more water until it reaches desired consistency. Add Parmesan and butter and stir to combine. Check and adjust seasoning.
  9. To serve, divide polenta evenly between 6 bowls. Top each bowl with a lamb shank and sauce and garnish with gremolata.
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Drink Pairings

Honey Szechuan Lamb Ribs

Globally inspired lamb recipes
Ingredients Instructions

Ingredients

Serves 2 to 6
2 lbs (1kg) lamb ribs, trimmed and cut into individual ribs
1-in (2.5 cm) piece ginger, peeled and grated
½ small onion, finely chopped
2 tbsp (30 ml) Shaoxing cooking wine
2 tbsp (30 ml) oyster sauce
¼ cup (60 ml) vegetable oil, divided
2 tbsp (30 ml) Szechuan peppercorns, crushed, divided
2 tbsp (30 ml) cumin, crushed, divided
10 garlic cloves, roughly chopped, divided
2 tsp (10 ml) chili flakes, or more to taste
¼ cup (60 ml) soy sauce, divided
¼ cup (60 ml) + 2 tsp (10 ml) honey, divided
2 tsp (10 ml) sesame oil
2 tsp (10 ml) toasted sesame seeds, plus more for garnish
1 handful cilantro leaves
Cucumber Salad, to serve, make ahead, recipe follows
6 mini cucumbers, cut into 1-in (2.5 cm) rounds, then crushed with side of a knife
1 tbsp (15 ml) soy sauce
2 garlic cloves, finely chopped
1 birds eye chili, thinly sliced
1 tbsp (15 ml) rice vinegar
2 tsp (10 ml) mirin (sweet rice wine)
1 tsp (5 ml) sesame oil
1 tsp (5 ml) toasted sesame seeds

Instructions

  1. In a dish large enough to hold lamb, combine ginger, onion, Shaoxing cooking wine, oyster sauce, 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) Szechuan peppercorns, 1 tbsp (15 ml) cumin, half the garlic, 1 tsp (5 ml) chili flakes, 2 tbsp (30 ml) soy sauce and 2 tsp (10 ml) honey. Add lamb and marinate for at least 2 hours, preferably overnight, in refrigerator.
  2. Preheat oven to 350 F (180 C). Remove ribs from marinade to a parchment-lined baking sheet and roast until tender and golden brown, about 45 minutes.
  3. While ribs are roasting, in a small saucepan, heat remaining oil over medium heat. Add remaining garlic and cook until lightly browned, about 2 minutes. Remove saucepan from heat and add remaining Szechuan peppercorns, cumin, chili flakes, soy sauce and honey. Add sesame oil and sesame seeds. Stir to combine and set aside.
  4. When ribs are done, remove from oven and transfer to a large mixing bowl. Pour honey sauce over top and toss to coat. Garnish with sesame seeds and cilantro. Serve with Cucumber Salad.
  5. For Cucumber Salad: In a large bowl, mix ingredients together and serve. Serves 2 to 6
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Drink Pairings

Lamb Merguez Pizza

Globally inspired lamb recipes
Ingredients Instructions

Ingredients

Serves 4
1⅓ cups (325 ml) warm water*
1 x 7 g package dry yeast
1 tbsp (15 ml) honey
3½ cups (450 g) all-purpose flour, plus extra for dusting
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) olive oil, plus extra to coat dough and meatballs
8 oz (225 g) lamb merguez sausages, casing removed
½ large eggplant, cut into 1-in (2.5 cm) cubes
vegetable oil, for frying
1 cup (250 ml) tomato sauce
½ head kale, cut into 1-in (2.5 cm) slices, blanched
8 dried black olives, roughly chopped
8 oz (225 g) fresh mozzarella
1 oz (30 g) Manchego cheese, shaved

Instructions

  1. In a large mixing bowl, mix water, yeast and honey and let sit for 5 minutes. Add flour, 1 tsp (5 ml) salt and olive oil and mix to combine. Knead for 5 to 10 minutes, or until smooth. Cover with olive oil, return to mixing bowl and cover with plastic wrap. Let rise at room temperature for 1 to 1½ hours, or until doubled in size.
  2. Meanwhile, preheat oven to 375 F (190 C). Roll merguez into tablespoon-sized balls (about 24 balls), lightly coat with olive oil and roast just until cooked through, about 10 minutes.
  3. In a mixing bowl, toss eggplant in 1 tsp (5 ml) salt and mix. Let sit for 10 minutes. After 10 minutes, use a paper towel to remove any liquid from eggplant. Fill a medium-sized saucepan with 1-in (2.5 cm) vegetable oil and heat over medium-high heat. Fry eggplant in batches, until golden brown, and drain on paper towel. Set aside.
  4. Once dough has risen, cut in half and roll each half into balls. Dust with flour and let sit on counter for 10 minutes to rest.
  5. Roll or stretch a piece of dough to about a 10 to 12-in (25 to 30 cm) round and transfer to a parchment-lined 12 to 14-in (30 to 36 cm) pizza pan.
  6. Cover dough with up to half the tomato sauce, then top with half each of merguez meatballs, kale, eggplant, olives and mozzarella. Preheat oven to 400 F (200 C) and bake pizza until crust is golden brown and cooked through, about 15 to 20 minutes. Garnish with half of the Manchego. Repeat with remaining dough and ingredients.
  7. * This recipe can be made with store-bought premade pizza dough, If you are using premade pizza dough, skip step 1.
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Drink Pairings

Shredded Lamb Birria Tacos

Globally inspired lamb recipes
Ingredients Instructions

Ingredients

Serves 4 to 6
4 lbs (2 kg) bone-in lamb shoulder
¼ cup (60 ml) apple cider vinegar
2 to 3 large guajillo chilis, stems removed
1 large yellow onion, peeled and halved
4 garlic cloves, peeled
1 tbsp (15 ml) ground cumin
2 bay leaves
1 tsp (5 ml) dried oregano
1 x 6.5 oz (186 ml) can chipotles in adobo sauce
1 tsp (5 ml) chicken bouillon paste
1 tsp (5 ml) kosher salt
2 tsp (10 ml) ground pepper
12 to 16 corn tortillas
6 oz (170 g) queso fresco (Mexican cheese)*, crumbled
1 medium white onion, diced into medium cubes
1 small bunch cilantro, leaves only
3 limes, quartered

Instructions

  1. Place lamb in large saucepan. Add apple cider vinegar, guajillo chilis, yellow onion, garlic, cumin, bay leaves, oregano, chipotles, chicken bouillon, salt and pepper. Cover with water and bring to a boil. Turn heat to low and simmer until meat is tender and pulls apart easily, about 2 to 3 hours. Alternatively, you can cook lamb in oven at 300 F (150 C) for about 3 hours or in a slow cooker for about 4 to 6 hours, or until it is tender and pulls apart easily.
  2. Remove lamb from broth. Strain broth and set aside. Pick out chilis and purée until smooth, adding broth if necessary. Add puréed chilis back to broth over medium heat and reduce liquid to 4 cups (1 L). Taste and adjust seasoning. Keep broth warm over low heat. Skim off ½ cup (125 ml) of fat and set aside.
  3. Remove and discard bones and roughly chop meat. Transfer meat to a medium-sized mixing bowl and add ½ cup (125 ml) of broth to moisten.
  4. To assemble tacos, dip 1 corn tortilla in warm broth to soften, top half of it with lamb meat and fold over. In a medium-sized frying pan, over medium heat, melt 1 tbsp (15 ml) of lamb fat. Repeat to fill up pan. Fry tacos for about 2 to 3 minutes on each side, or until golden brown and crisp, adding more lamb fat if necessary. Repeat with remaining tortillas and meat.
  5. Place tacos on a platter and garnish with queso fresco, chopped white onion and cilantro. Serve with lime wedges and a bowl of warm lamb broth for dipping tacos.
  6. * May substitute feta, but recipe will be saltier
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Drink Pairings

LAMB & WALNUT PUFFS SERVED WITH KIWI SALSA

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.
Ingredients Instructions

Ingredients

Serves Makes about 16 puffs
1 lb (500 g) ready-made puff pastry
1 tbsp (15 ml) grapeseed oil
½ medium yellow onion, finely chopped
½ tsp + ¼ tsp (2.5 ml + 1 ml) kosher salt, divided
2 garlic cloves, minced
¼ tsp (1 ml) red pepper chili flakes
½ lb (250 g) ground lamb
⅓ cup (75 ml) finely chopped walnuts
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
¼ cup (60 ml) chopped parsley leaves
1 large egg
1 tsp (5 ml) water
¼ tsp (1 ml) fresh lemon juice
5 kiwis
1 tsp (5 ml) freshly grated ginger
1 small shallot, finely diced
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) chopped fresh mint

Instructions

  1. Thaw puff pastry in refrigerator overnight before you plan to make Lamb and Walnut Puffs.
  2. In a sauté pan, heat oil over medium heat. Add onions and ½ tsp (2.5 ml) salt then sauté for 3 minutes. Stir in garlic and red pepper chili flakes and continue to sauté for another 3 minutes. Crumble in ground lamb and cook, stirring frequently, until lamb is cooked through and any liquid released from lamb has evaporated, about 8 to 10 minutes. Stir in chopped walnuts, chili powder, paprika, ground coriander and cumin. Cook, stirring often, until mixture is cooked through and fragrant, about 5 more minutes. Remove sauté pan from heat and stir in chopped parsley. Taste and adjust seasoning with additional spices or salt as desired. Set aside and allow filling to cool to room temperature.
  3. In a small bowl, whisk together egg, water and lemon juice until well combined. Set aside.
  4. Lightly flour work surface and roll out puff pastry to ¼-in (0.5 cm) thickness. Using a 3¼-in (8.5 cm) round cookie cutter, cut out as many circles as possible. Divide lamb mixture among circles, brush edges of pastry with water, fold in half, and press with a fork to seal. Place on a parchment-lined baking tray and place in freezer while preheating oven.
  5. Preheat oven to 375 F (190 C).
  6. Once oven is at temperature, brush any remaining egg wash over top of puffs and bake until golden brown, about 25 to 30 minutes.
  7. While puffs are baking, make kiwi salsa. Peel and dice kiwis. Place in a medium bowl with ginger, shallot, lime juice, mint and remaining ¼ tsp (1 ml) salt. Gently fold together to combine and set aside.
  8. To serve, plate warm puffs on a serving platter and serve with kiwi salsa alongside.
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Drink Pairings

Citrus Garlic Roast Leg of Lamb served with Cheesy Hasselback Potatoes

Looking for an alternative to turkey? Here is a festive option for the star of the feast.
Ingredients Instructions

Ingredients

Serves 8
¼ cup (60 ml) + 3 tbsp (15 ml) extra-virgin olive oil, divided
4 heads garlic
4 sprigs thyme, leaves picked
2 sprigs rosemary, leaves picked
2 sprigs oregano, leaves picked
3 anchovy filets
1 tbsp (15 ml) kosher salt
1 tbsp (15 ml) + 1 tsp (5 ml) freshly ground black pepper, divided
7 lbs (3.2 kg) bone-in leg of lamb
3 lemons
1 cup (250 ml) white wine
8 medium russet potatoes, cleaned
3 tbsp (45 ml) melted butter
2 tsp (10 ml) seasoning salt
½ cup (125 ml) ground Parmesan

Instructions

  1. The night before serving, prepare lamb. In a small blender or food processor, add ¼ cup (60 ml) olive oil, 1 peeled head garlic, thyme, rosemary, oregano, anchovies, kosher salt and 1 tbsp (15 ml) black pepper. Blend until smooth.
  2. Score a diamond pattern into fat layer of lamb, then rub herb paste all over. Place on a parchment-lined roasting pan, cover with plastic wrap and refrigerate overnight.
  3. 2 hours before roasting, remove lamb from refrigerator and set on counter, to bring lamb to room temperature. Meanwhile, cut remaining garlic heads in half. Slice 1 lemon and cut remaining lemons into wedges. Set garlic and lemons aside.
  4. Preheat oven to 350 F (180 C). Remove plastic wrap from lamb and pour wine into roasting pan. Roast lamb for 18 minutes per pound. Meanwhile, prepare potatoes.
  5. Place 2 chopsticks on either side of a potato, then cut potato into ¼-in (0.5 cm) slices. The chopsticks will prevent you from cutting potato all the way through. Repeat with remaining potatoes.
  6. Place potatoes on a parchment-lined baking sheet. Mix together remaining olive oil, butter, seasoning salt and pepper. Brush each potato with butter mixture, making sure to get mixture between slices. Place potatoes in oven about 30 minutes into lamb roasting time.
  7. After lamb has been roasting for 1 hour, place the lemon wedges and garlic halves cut-side down in pan. Arrange lemon slices on lamb.
  8. After 20 minutes, place lemon wedges on lamb and brush with roasting juices. Continue roasting until internal temperature reaches 135 F (57 C), for medium.
  9. Remove lamb from oven and let rest for 20 minutes. Turn oven up to 400 F (200 C). Bake potatoes for another 15 minutes, or until they are golden brown and crisp. Sprinkle Parmesan on potatoes and bake for another 5 minutes, or until cheese is melted and golden brown.
  10. To serve, transfer lamb, garlic halves, lemon wedges and potatoes to a platter. Drizzle pan juices over lamb before serving. Squeeze lemon wedges over lamb before carving.
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Drink Pairings

Lamb Meatball Korma with Lentils

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Lamb Meatball Korma with Lentils recipe. Pair this recipe with Sandhill Syrah 2021 or Stag's Hollow Heritage Block 2020.
Ingredients Instructions

Ingredients

Serves 4
1 lb (500 g) ground lamb
2 garlic cloves, minced
1 large shallot, finely chopped
1 tsp (5 ml) kosher salt, plus extra
1½ tsp (7 ml) dried mint
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) curry powder
1 large egg
2 tbsp (30 ml) ghee or grapeseed oil
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 x 15 oz (425 g) can lentils, drained and rinsed
½ cup (125 ml) white wine
¼ cup (60 ml) korma curry paste
1 x 14 oz (398 ml) can full fat coconut milk
1 lime, zest and juice, divided
2 cups (500 ml) packed spinach leaves
2 Persian cucumbers, thinly sliced on the bias
mint leaves, green onion curls and lime wedges, for garnish
naan bread, whole milk yogurt, to serve (optional)

Instructions

  1. To make lamb meatballs, in a large bowl, add ground lamb, garlic, shallot, salt, dried mint, cumin, curry powder and egg. Mix with a fork until well combined. Roll about 1½ tbsp (22 ml) lamb mixture into a ball and set aside on a plate. Repeat with remaining lamb mixture.
  2. In a large frying pan, heat ghee or grapeseed oil and, working in batches if necessary, sear meatballs until nicely browned all over, about 8 to 10 minutes. Transfer to a plate and set aside. Don’t worry if meatballs are not cooked all the way through, they will finish cooking in sauce.
  3. To make korma sauce with lentils, return frying pan from step 2 to medium heat. Add celery and carrots and cook, stirring often, until slightly softened, about 3 minutes. Add lentils, wine, korma curry paste, coconut milk and lime zest. Bring to a slow simmer, stirring occasionally. Add lamb meatballs and allow to gently cook in simmering sauce, stirring occasionally, until meatballs are cooked through and sauce has thickened slightly, about 5 minutes. Add spinach and stir in until slightly wilted. Remove frying pan from heat.
  4. In a small bowl, toss together cucumbers with a pinch of salt and juice of 1 lime. Set aside.
  5. To serve, divide lamb meatballs along with some sauce among warm serving bowls. Garnish with cucumber, mint leaves, green onion curls and lime wedges, if desired. Serve immediately. Suggested accompaniments to this dish are warm naan bread and creamy whole milk yogurt.
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