LCBO Food & Drink Holiday 2017

BERBERE-RUBBED CROWN ROAST OF LAMB WITH FRUITED COUSCOUS When you’re hosting guests who appreciate the exotic, this Ethiopian-inspired spice rub on an elegant crown roast of lamb is sure to dazzle. George Madill, butcher and owner of Primal Cuts in Peterborough, Ont., suggests leaving bones extra long for even more drama. Just be sure to lower your oven rack enough to make room for the bones. The roasting temperature here is a little lower than is typical for lamb rack; this provides an even doneness through- out the roast and allows the flavour of the spices to blend well with the lamb. Grinding your own spice mix with whole spices gives a wonder- fully fragrant flavour, but you can substitute prepared berbere spice blend, if you prefer (see TIP). The sweet and delicate couscous is an ide- al match for the pungent spices and full flavour of the lamb. Serve wilted greens on the side. 2 tsp (10 mL) whole coriander seeds 1 tsp (5 mL) fenugreek seeds ½ tsp (2 mL) cumin seeds

5 minutes or just until fragrant and slightly darker. Transfer to a small bowl and stir in oil and garlic. 4 Spread spice mixture evenly over meaty portion of lamb and backs of ribs. Place roast on a rack in a shallow roasting pan. Wrap ex- posed bones individually with foil. Pour about 1½ cups (375 mL) water into roasting pan (keeping level of water below rack). 5 Roast for about 45 minutes or until a ther- mometer inserted in the thickest part of meat registers 130°F (54°C) for medium-rare or to desired doneness (the temperature will con- tinue to rise slightly while roast rests). Tent with foil and let rest for 15 minutes. 6 Meanwhile, make the couscous. Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes or until softened. Add pears, garlic, cinnamon, ½ tsp (2 mL) salt and pepper to taste and sauté for 1 minute. Add raisins and chicken stock and bring to a boil. Gradually stir in couscous. Remove from heat, cover and let stand for 5 to 10 minutes or until liquid is absorbed. Fluff with a fork. 7 Discard foil wrap from bones. Place lamb on a platter and spoon couscous into the centre of the crown to present at the table; spoon extra couscous into a warmed serving bowl. Carve lamb between bones into chops and serve with couscous. Serves 6 TIP  Substitute 3 tbsp (45 mL) of a prepared berbere spice blend and add your own salt (if it’s unsalted) for the individual spices called for. You may want to test the spice blend on a small cut of meat ahead of time, as some of them are very fiery. If it’s too hot, reduce the amount as necessary, making up the quantity with sweet paprika. WHAT TO SERVE The Foreign Affair The Conspiracy VQA VINTAGES ESSENTIALS 149237 $19.95 The minty, plummy, dried berry and ripe currant fruit of this ripasso-method VQA red will complement the exotic spice-laden flavours in the dish. The balanced tannic structure and refreshing acidity stand up to the $25.60 Rioja is a classic match to roast lamb. This elegant version has bright red berry, spicy oak flavours and herbal, earthy tones that will harmonize with the sa- voury, spiced elements of the roast. The wine’s sleek tannins and fine acidity provide a perfect foil to the richness of the dish. intensity of the lamb on the palate. Rioja Bordón Gran Reserva Rioja LCBO 428060

FENNEL & PEPPERCORN RACK OF VENI SON When you want to make a splash at your holi- day table, this stunning rack of venison is sure to do the trick. Creating a festive green and pink crust, the fennel seeds and pink pep- percorns are attractive and the bold flavour combination complements the rich venison. Pickled Figs (recipe follows) balance the rich- ness with sweetness and tang. Order the veni- son roast well ahead of time from your local butcher or specialty grocery store. Make the Pickled Figs at least a few days ahead for the optimal flavour. Sweet potatoes or mashed or dauphinoise potatoes and tender-crisp green beans make lovely accompaniments. 2 tbsp (30 mL) fennel seeds 1 Preheat oven to 450°F (230°C). 2 Combine fennel seeds, pink peppercorns, black peppercorns and salt in a mortar and crush with a pestle until ground but not pow- dered. (Alternatively, pulse a few times in a spice grinder.) Transfer to a bowl and stir in oil. 3 Rub spice mixture all over meaty parts of venison and backs of ribs. Place venison, with the ribs down, in a shallow roasting pan. 4 Roast in preheated oven for 15 minutes. 5 Reduce oven temperature to 300°F (150°C) and roast for about 30 minutes or until ther- mometer inserted in the thickest part of meat registers 135°F (57°C) for medium-rare or to desired doneness (the temperature will con- tinue to increase just slightly while the roast 2 tbsp (30 mL) pink peppercorns 1 tsp (5 mL) black peppercorns ½ tsp (2 mL) salt 2 tbsp (30 mL) olive oil 1 frenched rack of venison (8 ribs), about 2½ to 3 lbs (1.25 to 1.5 kg) Pickled Figs

¼ tsp (1 mL) cardamom seeds 2 tbsp (30 mL) sweet paprika 1 tsp (5 mL) salt

1 tsp (5 mL) ground ginger 1 tsp (5 mL) ground turmeric 1 tsp (5 mL) freshly ground black pepper

½ tsp (2 mL) cayenne pepper ½ tsp (2 mL) ground allspice ¼ cup (60 mL) olive oil 1 small clove garlic, minced 1 crown roast of lamb (20 ribs), 2¼ to 2½ lbs (1.125 to 1.25 kg) 11 cups (375 mL) water FRUITED COUSCOUS

2 tbsp (30 mL) olive oil 1 onion, finely chopped 2 firm-ripe pears, diced 1 clove garlic, minced

¼ tsp (1 mL) ground cinnamon Salt and freshly ground pepper ½ cup (125 mL) raisins or dried cranberries 2 cups (500 mL) chicken stock 1½ cups (375 mL) couscous 1 Preheat oven to 375°F (190°C). 2 Grind coriander seeds, fenugreek seeds, cumin seeds and cardamom seeds in a spice grinder until powdered. Add paprika, salt, gin- ger, turmeric, pepper, cayenne and allspice; pulse to combine. 3 Toast spices in a small, dry skillet over me- dium-low heat, stirring constantly, for about

256  FOOD & DRI NK HOLIDAY 2017