LCBO Food & Drink Summer 2018

ENTERTAINING  THRILLS OF THE GRILL

North African Spiced Whole Leg of lamb

1 Place olive oil, vinegar, onion, garlic, parsley, cumin, smoked paprika, coriander seed, salt and cayenne pepper in a food processor. Pulse until a chunky paste forms. 2 Place lamb in a large baking dish. Using a sharp paring knife, poke the meat several times on all sides. 3 Spoon themarinade over all sides of the lamb leg. Cover with plastic wrap and let marinate in the refrigerator for minimum 3 hours or prefer- ably overnight. 4 Let lamb come to room temperature before grilling by removing it from fridge 1 hour before cooking. 5 Set up your barbecue for indirect grilling by turning the outside 2 burners to medium-high and leaving the centre burner off. 6 Remove lamb from baking dish and discard any remaining marinade. Place the lamb on 1 of the outer 2 burners over direct heat. Sear until deep brown and crisp, about 3 minutes per side. Rotate until all sides are seared.

7 Move the lamb, fat-side up, into the centre of the barbecue over indirect heat. Close lid of barbecue and adjust burners to maintain a temperature of 325° to 350°F (160° to 180°C). Refrain from opening and closing the barbecue as much as possible. Cook lamb until an instant- read thermometer inserted 2 inches (5 cm) deep into the thickest part of the meat registers 135°F (57°C), about 1 hour and 30 minutes. The meat will continue to cook once removed from the barbecue to 145°F (63°C), medium-rare. 8 Let lamb rest for minimum 20 minutes. Slice thinly when ready to serve along with Mint Pesto Yogurt Sauce. Serves 8

A leg of lamb is the perfect cut of meat to roast on the barbecue. This show-stopping dish is regal in both its appearance and ex- plosive flavour. Lamb’s bold, gamey flavour is complemented by the smoky grill, and when that smokiness is layered with dramatic spices like cumin, coriander and smoked paprika, a masterpiece is made. Serve tender, juicy slices of lamb with Mint Pesto Yogurt Sauce (recipe p. 156) to cool the intensity. ½ cup (125 mL) olive oil ¼ cup (60 mL) apple cider vinegar 1 onion, quartered 5 garlic cloves, smashed ½ cup (125 mL) parsley, roughly chopped

3 tbsp (45 mL) ground cumin 1 tbsp (15 mL) smoked paprika 2 tbsp (30 mL) coriander seed 3 tbsp (45 mL) kosher salt 1 tsp (5 mL) cayenne pepper 1 bone-in leg of lamb, 8 lbs (3.63 kg)

WHAT TO SERVE Creekside Syrah VQA LCBO 66654, $15.95 Samuel Adams Boston Lager LCBO 365601, 473 mL, $3.15

118  FOOD & DRI NK SUMMER 2018