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KITCHEN
sides . Pour olive oil to coat evenly and marinate overnight in a non-reactive dish covered with plastic wrap .
Photo by Ian McCausland
Good things happen when friends come together to enjoy a delicious meal paired with the perfect wine . Banville & Jones would like to invite you into our Test Kitchen , where Chef Joel Lamoureux and three of our Sommeliers will create a unique dining experience with perfect wine choices for every palate and price point .
THE MEAL Leg of Manitoba Lamb with Confit Garlic and Baby Potatoes Serves 4 to 6 people 1 deboned leg of Manitoba lamb about 2 kg ( 4 lbs ) 75 ml extra virgin olive oil 30 g ( 2 tbsp ) fresh sage , chopped 15 g ( 1 tbsp ) fresh thyme , chopped 30 g ( 2 tbsp ) cardamom seeds , toasted then crushed 15 g ( 1 tbsp ) coriander seeds , toasted then crushed 15 g ( 1 tbsp ) mace powder 8 – 10 kalamata olives , pitted and halved Kosher salt and freshly ground pepper to taste Butcher twine Canola oil for cooking 15ml ( 1 tbsp ) butter
To prepare and marinate the lamb the day before serving : Butterfly the leg of lamb using a sharp filleting knife , forming a uniform rectangular shape ( or get your butcher to do it for you !). Make an incision into the meat every 5 cm and stuff with half an olive . Toast the coriander and cardamom seeds and crush them using a pestle and mortar or spice blender . Mix spices ( mace included ), chopped thyme , chopped sage and rub into the meat on both
Preheat oven to 375 ° F . Using butcher twine , roll and tie the lamb firmly , into an evenly shaped roll . ( See www . banvilleandjones . com for illustrated instructions on tying meat ). Season with salt and pepper . Preheat a heavy-bottomed pan ( preferably cast iron ), add canola oil , butter and lamb , gently searing all around until golden brown . Place in the oven for approximately 30 minutes ( time will depend on the size of the lamb ). Cook until medium ; if using a probe thermometer take out at 130 ° F and let rest for 15 minutes .
Tip : While searing , you can add extra sprigs of herbs and unpeeled cloves of garlic to help infuse extra flavour while cooking . Careful not to burn the herbs or the butter !
Confit Garlic 15 cloves of garlic , peeled and germ removed ( inner green sprout ) 2 sprigs of thyme 242 ml ( 1 c .) extra virgin olive oil ( or enough to cover ) 1 bay leaf 30 ml ( 2 tbsp ) water
Combine all ingredients in a small saucepan and cook for about 30 – 45 minutes on low heat until garlic is fork-tender . Discard bay leaf .
Tip : Reuse the extra garlic flavoured oil in vinaigrettes , mayonnaises or to garnish .
Boiled Baby Potatoes in a Spinach and Basil Cream Sauce 454g ( 1 lb ) white / yellow fleshed baby potatoes ( fingerling , yukon gold , etc .) 242 ml ( 1 c .) heavy cream 35 % 30 g ( 2 tbsp ) Parmigiano Reggiano , grated 4 tomatoes , peeled and seeded 100g ( 1 c ., loosely packed ) each fresh basil and spinach Sea salt Freshly ground pepper Blender
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