LCBO Food and Drink Holiday 2015

SADDLE OF LAMB WITH MINT SALSA VERDE A saddle of lamb, one of the most popular English cuts, is the loin chop section from both sides, unsplit (cut as one piece.) It looks like a saddle when it is prepared and is usually roasted. To carve a saddle of lamb, the meat is removed in one piece from each side and underneath, then carved into slices. The bones are not served. This recipe calls for a boned saddle which when tied looks a bit like a loin roast. You can substitute lamb loins for this but they will not look as pretty without the salsa verde in the centre. Serve with roast po- tatoes, creamed spinach and sugar snap peas. 1 cup (250 mL) packed mint leaves ½ cup (125 mL) packed parsley leaves 1 tbsp (15 mL) white wine vinegar 1 tsp (5 mL) chopped jalapeño pepper ½ tsp (2 mL) coarsely chopped garlic 1 tsp (5 mL) granulated sugar 1 tbsp (15 mL) chopped capers 2 anchovy fillets, chopped 3 tbsp (45 mL) olive oil plus 1 tbsp (15 mL) for searing lamb Salt 1 lamb saddle, boned, about 2 lbs (1 kg) ¼ cup (60 mL) red wine 1 cup (250 mL) chicken or beef stock 1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) cold butter 1 To make salsa verde, combine onions, mint leaves, parsley, vinegar, jalapeño, garlic and sugar in a food processor. Add in capers and anchovies. Pulse until chunky. Stir in 3 tbsp (45 mL) oil. Taste for seasoning, adding salt as needed. Reserve. 2 Open lamb of saddle flat. Spread ½ cup (125 mL) salsa verde over lamb. Roll into log shape and tie. Reserve remaining salsa verde. 3 Preheat oven to 425°F (220°C). 4 Heat 1 tbsp (15 mL) oil in heavy skillet on high heat and sear lamb 2 minutes per side, including ends, or until brown. Transfer to a roasting pan lined with a rack and bake for 20 to 25 minutes or until lamb is pink. 5 Remove lamb to a carving board to rest while making the sauce. 6 Skim fat from roasting pan and heat on the stovetop over medium-high heat. Add wine MINT SALSA VERDE 3 green onions, finely chopped

SAUCE ½ cup (125 mL) sparkling hard apple cider 1 cup (250 mL) beef or chicken stock

and stir, scraping all the brown bits on the base into the wine. Add stock and vinegar and bring to boil. Add 1 tbsp (15 mL) salsa verde into sauce and simmer until sauce has thick- ened, about 5 minutes. Stir in cold butter until incorporated then remove from heat. Serve with the lamb. Any leftover salsa verde can be reserved for another use. Serves 4 Chapoutier “Les Grands Merisiers” Chateauneuf du Pape AOC LCBO 421073 $34.95 The combination of bold flavours and richness in this lamb dish calls for a big red such as a classic southern Rhône red. Here, the concentrated black cherry fruit, herbal notes and balanced structure present a seamless match to the dish. $19.95 For something closer to home, try this appassimento- method VQA red. Its ripe currant and dried berry flavours and balanced tannic structure make it the perfect complement to the rich and gamey flavours in the lamb. Enhance the match by using this wine in the recipe. The Foreign Affair The Conspiracy VINTAGES ESSENTIALS 149237 The succulence of this pork will make you a brining convert. Brining will improve the flavour and texture of most pork, even if the meat is inadvertently overcooked. If you do not have any sparkling cider then substitute regular apple cider and add an extra table- spoon (15 mL) of bourbon. Serve with mashed sweet potatoes and roasted Brussels sprouts. BRINE 2 cups (500 mL) non-alcoholic apple cider ½ cup (125 mL) cider vinegar WHAT TO SERVE BRINED ROAST RACK OF PORK

2 tbsp (30 mL) balsamic vinegar ¼ cup (60 mL) dried blueberries 1 tbsp (15 mL) bourbon Salt to taste

1 Combine apple cider and vinegar in a pot large enough to hold the pork. Add salt, ma- ple syrup, peppercorns, grated ginger and Thai chilies. Bring to boil. Remove from heat and add water. Cool completely. Place pork in brine and brine for 24 hours, refrigerated. Remove from brine, rinse off and pat dry. Discard brine. Refrigerate pork for 2 hours to finish drying off, then bring back to room temperature. 2 Preheat oven to 450°F (230°C). 3 Place pork on rack in a roasting pan. Com- bine garlic, lemon rind, mustard and soy sauce, and rub all over pork. Bake for 15 min- utes. Reduce heat to 325°F (160°C) and roast 1 hour longer or until a thermometer reads 150°F (65°F) for a pink roast. Cook 15 minutes longer for medium. The time will vary de- pending on the thickness of the rack. Remove pork to a carving board and let sit for 15 min- utes while making sauce. 4 Pour fat out of roasting pan, add sparkling apple cider and bring to boil over medium heat, stirring up all the little bits on the pan. Boil for 1 minute. Add stock and balsamic vin- egar and bring to boil. Add in blueberries and turn heat to medium-low. Simmer until sauce is slightly thickened, about 6 minutes. Add in bourbon and cook for 1 minute. Season to taste. Serves 6 WHAT TO SERVE Megalomaniac Homegrown Riesling VQA LCBO 183061 $13.95 This wine offers appealing apple, honey, citrus and ginger tones that will complement the flavours in the roast. A hint of sweetness picks up the natural sweet- ness of the pork and sauce while the fresh acidity pre- $12.00 Apples and pork are a heavenly combination; that’s why cider is an ingredient in this dish. This sparkling version offers a hint of sweetness and tangy apple fruit tones that provide a wonderful match to the fla- vours and textures of the dish. Enhance the match by using this cider in the recipe. pares the palate for another bite. Cremant Cidrerie St-Nicolas LCBO 61671, 750 mL

1 cup (250 mL) kosher salt ½ cup (125 mL) maple syrup 2 tsp (10 mL) peppercorns 2 tbsp (30 mL) grated ginger 4 Thai chilies 16 cups (4 L) water PORK 1 rack of pork (6 chops) 1 tsp (5 mL) chopped garlic 2 tsp (10 mL) grated lemon rind 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) soy sauce

234  FOOD & DRI NK HOLIDAY 2015