LCBO Food & Drink Early Summer 2018

ENTERTAINING  PASSAGE TO INDIA

Tamarind-Glazed GRILLED LAMB This tamarind glaze tastes like tamarind chut- ney but acts like BBQ sauce on the grill. The lamb will be sticky, sweet and sour from the glaze. Tamarind is often sold in a block and needs to be softened in hot water. While it is seedless, it still contains some pips and stringy pulp. We’ve strained it for a smooth glaze. Extra glaze can be served on the side or refrigerated in an airtight container for up to 1 week to serve with samosas or other savoury Indian snacks. Hot chili powder is a bright red spice from Kashmir. It is not as hot as cayenne.

and soak until cooled to room temperature, about 1 hour. 2 Strain tamarindmixture through a fine sieve. Reserve strained pulp, discarding any pith and pips. 3 Heat oil in a small saucepan over medium heat. Add cumin seeds, cooking until toasted and beginning to pop, about 1 minute. Stir in ginger and chili powder. 4 Add strained tamarind pulp to pot and bring mixture to boil. Reduce tomedium-low and sim- mer for 6 minutes. 5 Add sugar and simmer until dissolved, about 3 minutes. Season to taste with salt and cool completely before using. 6 Heat grill to high and oil grates lightly (see TIP). 7 Turn off half the burners. Coat lamb all over with oil. Season with salt and pepper. Sear racks of lamb until browned on heated side of the grill, about 2 minutes a side. Brush all over with tamarind glaze and brown, about 2 min- utes a side. 8 Brush all over with glaze again and move lamb to turned-off burners. Close lid and cook until medium-rare (130°F/54°C), about 15 min-

utes, depending on thickness. Grill with lid closed should be about 400°F (200°C). Transfer lamb to a cutting board and tent with foil for 10 minutes. 9 Carve into individual chops. Serve lamb over Jewelled Rice with a dollop of Mint Ginger Relish alongside Mustard Seed Collard Greens (recipes on page 114). Serves 4 TIP  Grilling indoors? Preheat oven to 400°F (200°C). Sear lamb racks on a grill pan, then brush with tamarind glaze and sear again until browned. Transfer seared racks to a baking sheet lined with a roasting rack. Glaze the racks once more and roast in oven until medium-rare (130°F/54°C), about 15 to 18minutes, depending on thickness.

GLAZE ½ cup (125 mL) seedless tamarind 2 cups (500 mL) boiling water

2 tsp (10 mL) vegetable oil 1 tsp (5 mL) cumin seeds 1 tbsp (15 mL) chopped ginger 1 tsp (5 mL) hot chili powder or cayenne to taste ⅔ cup (150 mL) brown sugar Salt 2 lamb racks, frenched, about 2 lbs (1 kg) 2 tbsp (30 mL) vegetable oil

WHAT TO SERVE Ravenswood Vintners Blend Old Vine Zinfandel

Salt and freshly ground pepper ½ cup (125 mL) tamarind glaze

VINTAGES ESSENTIALS 359257, $18.95 Rioja Bordon Rioja Gran Reserva LCBO 428060, $26.40

1 Place tamarind into a heatproof container and break into pieces. Cover with boiling water

110  FOOD & DRI NK EARLY SUMMER 2018