LCBO Food & Drink Holiday 2025

After Dark from page 133

1 tbsp (15 mL) fresh lemon juice 1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons 2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks 1. For the gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an airtight container. Refrig erate up to 2 days—it improves in flavour as it mellows. Serve at room temperature. 3. Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside. 4. In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 min utes. Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 5. Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and dis card large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours. 6. While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside. 7. In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper. 8. When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb. 2. Preheat oven to 325°F (163°C).

9. Using carrot bowl, toss potatoes with remain ing 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest. 10. Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove. 11. Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veg gies and gremolata.

SLOW-ROASTED LAMB SHOULDER WITH ROOT VEGETABLES & GREMOLATA Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a com forting one-pan meal, perfect for a casual winter gathering. 2 cloves garlic, grated on rasp Finely grated zest of 1/2 lemon 1 tbsp (15 mL) fresh lemon juice, plus more as needed 1/2 cup (125 mL) extra virgin olive oil Salt and freshly ground pepper to taste LAMB 1 head garlic, broken into individual cloves, divided 10 sprigs fresh thyme 10 sprigs fresh oregano 5 tbsp (75 mL) olive oil, divided 2 medium-size shallots, finely diced 2 tbsp (30 mL) thyme leaves, finely chopped 1 tbsp (15 mL) dried oregano 1 tsp (5 mL) ground coriander 1/4 tsp (1 mL) dried chili flakes Finely grated zest of 11/2 lemons, divided 4 tsp (20 mL) fine sea salt, plus more to taste Freshly ground pepper to taste 6 lb (2.72 kg) boneless lamb shoulder GREMOLATA 1 cup (250 mL) packed flat-leaf parsley leaves

Serves 6

CABBAGE ROLL CASSEROLE WITH DILLED SOUR CREAM

This comforting dish delivers all the beloved flavours of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole. 2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil 1 large onion, finely chopped 1 lb (455 g) lean ground beef Salt and freshly ground pepper to taste 2 tsp (10 mL) paprika 3/4 tsp (4 mL) dried thyme 3 cloves garlic, minced 1 can (398 mL) diced tomatoes 1 can or jar (about 680 mL) tomato sauce 1 bay leaf 10 cups (2.5 L) thinly sliced cabbage

3/4 cup (175 mL) chicken broth 3 tbsp (45 mL) honey, divided

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———————— HOLIDAY 2025