LCBO Food & Drink Spring 2019

ADVERTORIAL

The natural sweetness of California prunes makes them the perfect partner for the earthy flavours of roast lamb. California produces the highest quality prunes in the world, their rich flavour and texture make them an amazing addition to a variety of dishes.

DISCOVER CALIFORNIA PRUNES THIS SPRING

Allison Vidug, Toronto Sommelier has chosen a 2016 Cline Ancient Vines Zinfandel to pair with this dish. “The flavours in Zinfandel mirror those of the prune; concentrated, sweet fruit with hints of spice and these qualities work beautifully with the tenderness of lamb.”

For more recipe ideas: californiadriedplums.org

ROAST RACK OF LAMB WITH CALIFORNIA PRUNE SAUCE

DIRECTIONS:

INGREDIENTS:

2 frenched racks of lamb

7. Add wine, California prunes and olives and simmer until slightly reduced – 1 to 2 mins. 8. Add stock and rosemary and simmer for 1 min. 9. Remove skillet from heat and stir in the butter 1 tbsp. (15mL) at a time. 10. Carve lamb into chops and arrange on plates. Spoon sauce over lamb and serve.

1. Preheat oven to 400°F (200°C). 2. Season lamb with salt and pepper.

1 tbsp. (15mL) + 2 tsp (10mL) oil,

3. In a medium skillet, heat 1 tbsp. (15mL) oil over medium-high heat. Add lamb and sear for 3 to 4 mins. per side or until browned. 4. Transfer lamb to an oven-proof pan and roast for 20 mins. or until internal temperature registers 140°F (60°C). 5. When lamb is done, transfer to a carving board and let rest 7 mins. before carving. 6. While lamb is resting, add remaining oil to skillet along with garlic and cook over medium heat until fragrant.

divided

1 large clove garlic, minced

⅓ cup (75mL) redwine

10 California pitted prunes, quartered

½cup (125mL) pitted black olives,

Prep Time: 10 mins. Cooking Time: 25 mins. Makes: 4 to 6 servings

rinsed and halved

⅓ cup (75mL) chicken broth

1 tsp. (15mL) chopped rosemary

2 tbsp. (30mL) butter