LAMB AND MINT ROLLS
Ingredients
Serves 16 Rolls
1 tbsp (15 ml) extra-virgin olive oil
¾ lb (340 g) ground lamb
1 tsp (5 ml) Chinese five-spice powder
1 pinch salt
3 oz (90 g) dried rice vermicelli noodles
1 medium carrot, trimmed, peeled and grated
⅓ cup (75 ml) chopped fresh mint, plus extra
whole mint for garnish
3 tbsp (45 ml) chopped fresh cilantro, divided
¼ cup (60 ml) roasted cashews, chopped
1 tbsp (15 ml) peeled and minced fresh ginger root
1 garlic clove, minced
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) light brown sugar
16 x 8-in (20 cm) rice paper rounds
½ cup (125 ml) hoisin sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 green onion, trimmed and finely sliced
½ tsp (2 ml) crushed red pepper flakes
Instructions
- Warm oil in a frying pan over medium heat. Add ground lamb, Chinese f ive-spice and salt. Cook, stirring often, until lamb is no longer pink, about 5 minutes. Drain off excess fat before transferring to a bowl. Set aside to cool slightly.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside until softened, about 5 minutes. Drain, rinse under cold water and allow to drain again thoroughly. Cut noodles with scissors into roughly 4-in (10 cm) lengths.
- In a large bowl, toss together noodles, lamb, carrot, chopped mint, 2 tbsp (30 ml) cilantro and cashews. In a separate small bowl, whisk together ginger, garlic, lime juice and sugar until sugar has dissolved. Pour dressing over lamb mixture and toss to combine.
- Place a lightly dampened tea towel on a baking tray and fill a shallow baking dish with warm water. Dip rice-paper rounds, 1 at a time, in warm water, then place on another tea towel to blot excess water. Place 2 mint leaves about 1 inch from edge of each round before topping with about 2 to 3 tbsp (30 to 45 ml) lamb mixture. Roll up, folding in edges, to enclose filling. Place on prepared baking tray with dampened tea towel and cover with another lightly damp tea towel while making remaining rolls. Once assembled, lamb and mint rolls may be lightly covered with plastic wrap and refrigerated for up to 2 hours.
- To make dipping sauce, in a small bowl, whisk together hoisin sauce, rice vinegar, green onion, crushed red pepper flakes and remaining 1 tbsp (15 ml) chopped cilantro. Transfer to a serving bowl and refrigerate until ready to use.
- To serve, allow rolls to come to room temperature for 20 minutes, if previously refrigerated. Arrange on serving platter with dipping sauce alongside.
Drink Pairings
HERB-CRUSTED LAMB WITH MINT AND NUT GREMOLATA
Ingredients
Serves 6
5 to 6 lb (2½ to 3 kg) leg of lamb, bone-in
salt and freshly ground black pepper
1 cup (250 ml) mixed finely chopped fresh herbs such as sage, thyme and rosemary
1 cup (250 ml) packed flat-leaf parsley, chopped
6 garlic cloves, minced
1 tbsp (15 ml) lemon zest
½ tsp (2 ml) salt
¼ cup (60 ml) extra-virgin olive oil, plus extra for oiling pan
GREMOLATA
¼ cup (60 ml) extra-virgin olive oil
⅓ cup (75 ml) finely chopped fresh mint
⅓ cup (75 ml) finely chopped flat-leaf parsley
¼ cup (60 ml) pine nuts, toasted
1 tbsp (15 ml) each, lemon zest and juice
1 tbsp (15 ml) capers packed in salt, rinsed and drained
1 large garlic clove, finely minced
1 shallot, peeled and finely minced
Instructions
- To make Lamb, preheat oven to 400 F (200 C). Shave any excess fat from leg. Place in a lightly oiled roasting pan. Sprinkle leg all over with salt and pepper.
- Combine mixed chopped herbs, parsley, minced garlic cloves, lemon zest, and salt in a food processor fitted with a metal blade. Pulse until finely chopped. Add oil and continue to whirl until a coarse paste forms. Spread paste over lamb leg to evenly coat.
- Roast lamb uncovered in preheated oven for 1¾ hours or until meat registers 125 F (52 C) for rare or 130 F (54 C) or longer for medium rare. Do not touch bone with thermometer or reading won’t be accurate.
- While lamb is roasting, make Gremolata. Combine all ingredients in a bowl. Stir together until blended. Set aside.
- When lamb is roasted as desired, remove to a cutting board and loosely cover with foil. Let rest for 30 to 40 minutes before slicing and serving.
- To serve, carve lamb and plate each serving with a spoon of Gremolata. Delicious with roasted vegetables.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
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
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.
Drink Pairings
BRAISED LAMB WITH PISTACHIO DUKKAH AND CARROT PURÉE
Ingredients
Serves 8
BRAISED LAMB:
8 lamb osso bucco
salt and freshly ground black pepper, to taste
4 tbsp (60 ml) olive oil
2 large carrots, peeled and chopped into ½-in (1.25 cm) pieces
2 celery sticks, chopped into ½-in (1.25 cm) pieces
2 yellow onions, chopped into ½-in (1.25 cm) pieces
3 garlic cloves, minced
1¼ cup (300 ml) white wine
2 sprigs fresh thyme
1 orange, zested into long strips using a vegetable peeler and juiced
2 whole cloves
4 cups (1 L) lamb or chicken stock
grilled slices of orange, for garnish (optional)
PISTACHIO DUKKAH:
3 tbsp (45 ml) coriander seeds
1 tbsp (15 ml) cumin seeds
½ cup (125 ml) shelled pistachio nuts
¼ cup (60 ml) sesame seeds
3 tbsp (45 ml) unsweetened shredded coconut
salt and freshly ground black pepper, to taste
CARROT PURÉE:
1 lb (500 g) carrots, peeled and chopped into ½-in (1.25 cm) pieces
1 lb (500 g) yams, peeled and chopped into ½-in (1.25 cm) pieces
2 garlic cloves, minced
1 cup (250 ml) chicken stock
salt, to taste
1 tbsp (15 ml) unsalted butter
Instructions
- Preheat oven to 275 F (140 C).
- Season lamb osso bucco liberally with salt and pepper and set aside. Heat oil over medium-high heat in large frying pan. Sear osso bucco until browned on all sides. Remove from pan and set aside on a plate. Return frying pan to heat and sauté carrots, celery, onions and garlic until they begin to caramelize, about 10 minutes. Add wine to deglaze pan, scraping any browned bits off bottom of pan using wooden spoon. Allow wine to reduce by half, about 4 minutes, before stirring in thyme, strip of orange zest, juice of orange and cloves. Transfer wine mixture to a heavy-bottomed roasting pan along with stock. Place roasting pan on stovetop and bring stock mixture to a boil over high heat. Add osso bucco to pan, cover tightly with aluminum foil and place in oven to braise until fork-tender, about 2 hours. Turn osso bucco every half hour to evenly cook.
- While lamb is braising, prepare PISTACHIO DUKKAH: In a small frying pan, toast coriander and cumin seeds over medium heat until fragrant, about 2 minutes. Transfer spices to spice grinder or mortar and pestle and allow to cool completely before finely grinding. Meanwhile, toast pistachios in same frying pan as spices, stirring often, until lightly browned, about 5 minutes. Transfer to cutting board and finely chop before placing in a small bowl. Add sesame seeds and coconut to frying pan and toast until golden, about 2 minutes. Add coconut and sesame seeds to bowl with pistachios. Stir in ground spices along with salt and pepper to taste.
- Prepare CARROT PURÉE: In a mediumsized, heavy-bottomed saucepan bring carrots, yams, garlic, stock and a pinch of salt to a simmer over medium heat. Cover and cook until carrots are very tender, about 12 to 14 minutes. Purée mixture in blender or food processor with butter until smooth.
- Once osso bucco finishes braising, carefully remove from sauce and set aside, keeping warm. In a blender, purée sauce until smooth.
- To serve, dollop Carrot Purée onto serving plates. Top with a piece of osso bucco and garnish with a drizzle of sauce, a sprinkle of Pistachio Dukkah and a squeeze of juice from the grilled orange slices, if desired. Serve immediately.