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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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