LCBO Food & Drink Summer 2022

3. Place tomatoes, beans, arugula, parsley, oregano, onion and olives in large bowl. Pour in dressing and toss to combine. Cover and refrigerate while grilling lamb. 4. For the lamb, rub chops with olive oil and garlic. Season with salt and pepper. 6. Cook lamb chops until well-browned and an internal temperature of 130°F (54°C) is reached, 3 to 4 minutes per side. Remove from grill and let rest for 5 minutes. 7. Serve lamb chops on warmed plates, adding a little salad on the side. Top each lamb chop with a dollop of anchovy butter. Duck loves smoke and all kinds of fruit, and their union in this recipe makes a winning summer combo. PEACH BARBECUE SAUCE 1 tbsp (15 mL) canola oil or other neutral oil 1 small onion, finely diced, about 1/2 cup (125 mL) 6 cloves garlic, minced 2 ripe peaches, pitted, chopped, about 1 cup (250 mL) 1 cup (250 mL) peach juice 1/2 cup (125 mL) cider vinegar 1/4 cup (60 mL) yellow mustard 1/4 cup (60 mL) dill pickle brine 1 tbsp (15 mL) Worcestershire sauce 1/2 tsp (2 mL) Tabasco sauce 1 tsp (5 mL) finely ground pepper 1/4 tsp (1 mL) cumin DUCK BREASTS 2 tbsp (30 mL) smoked paprika 1 tbsp + 1 tsp (15 mL + 5 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) table salt, divided 1 tbsp (15 mL) onion powder 2 tbsp (30 mL) honey 1 cup (250 mL) ketchup 5. Preheat grill to very hot, about 450°F (232°C). Serves 4 to 6 SMOKY GRILLED DUCK BREAST WITH PEACH BARBECUE SAUCE

pepper, coriander and cayenne in small bowl. Mix thoroughly. Set aside. Rub will keep well, covered at room temperature, up to 1 month. 4. Lightly score fat sides of duck breasts with sharp knife. Lay duck breasts fat side down, and season meat sides liberally with rub mixture. Flip over and season fat sides with remaining 1 tsp (5 mL) kosher salt or 1/2 tsp (2 mL) table salt. Cover and refrigerate at least 4 hours or overnight. 6. Turn off one side of grill, and place duck breasts, fat side down, over unlit side. Reduce heat to medium, about 300°F (149°C), and cook, lid closed, until an internal temperature of 130°F (54°C), is reached, 10 to 15 minutes. Flip duck breast over to heated side to lightly sear meaty side for 1 minute. Remove from grill. 5. Preheat grill to very hot, about 450°F (232°C).

1 tbsp (15 mL) dry mustard 2 tsp (10 mL) garlic powder

Together at Last from page 141 GRILLED LAMB CHOPS WITH TOMATO WHITE BEAN SALAD & ANCHOVY BUTTER White beans soak up all the fresh herbal flavours of this salad and provide a solid side for the savoury grilled lamb. It’s a wonderful light meal for relaxed alfresco dining on a warm summer evening. ANCHOVY BUTTER 1/2 cup (125 mL) unsalted butter, softened 1 tbsp (15 mL) anchovy paste 1 tbsp (15 mL) chopped parsley 1 tbsp (15 mL) lemon juice WHITE BEAN SALAD 1 tbsp (15 mL) grainy mustard 2 tbsp (30 mL) lemon juice 1/2 cup (125 mL) extra virgin olive oil Kosher salt and freshly ground black pepper to taste 2 cups (500 mL) cherry tomatoes, halved 1 can (340 g) white kidney beans, drained, rinsed 2 cups (500 mL) baby arugula 1/4 cup (60 mL) roughly chopped parsley 1/4 cup (60 mL) fresh oregano leaves 1 small red onion, finely diced, about 1/2 cup (125 mL) 1/2 cup (125 mL) green olives, pitted, coarsely chopped LAMB CHOPS 12 lamb loin chops, about 4 oz (115 g) each 3 tbsp (45 mL) olive oil 2 cloves garlic, finely minced Kosher salt and freshly ground pepper to taste 1. For the anchovy butter, mix all ingredients in small bowl until well-combined. Cover and refrigerate up to 2 weeks. Serve at room temperature. 2. For the salad, whisk grainy mustard, lemon juice, olive oil, salt and pepper in a medium-size bowl until combined. Set aside.

1 tsp (5 mL) finely ground pepper 1/4 tsp (1 mL) ground coriander 1/4 tsp (1 mL) cayenne pepper 2 large duck breasts, about 12 oz (340 g) each 1. For the barbecue sauce, heat canola oil in a medium-size pot on high heat. Add onion and garlic. Cook, stirring, until lightly browned, about 2 minutes. Reduce heat to medium. Add peaches. Cook, stirring often, for 5 minutes. Add peach juice, cider vinegar and honey. Bring to a simmer and allow to cook until reduced by three quarters, about 30minutes. Add ketchup, mustard, pickle brine, Worcestershire, Tabasco, pepper and cumin. Stir to combine. When it comes to a simmer, cook for 5 minutes. Remove from heat and rest for 30minutes. 2. Transfer sauce to a blender. Blend on high until smooth. Transfer to an airtight container.

Cool completely. Cover and refrigerate up to 2 weeks.

7. Rest for 5 minutes then slice and serve with peach barbecue sauce.

3. For the duck, combine smoked paprika, 1 tbsp (15 mL) kosher salt or 1 1/2 tsp (7 mL) table salt, onion powder, mustard, garlic powder,

Serves 4

FOOD & DRINK SUMMER 2022 183

PLEASE ENJOY FOOD & DRINK RESPONSIBLY