Words Chef Allan Daly, 10 Acres Pier Sidney
Photo Janis Jean
Why do I love lamb? I find it so versatile in the styles of cooking used, for example braising (lamb shank), flame grilling (lamb chops), baking (lamb rack), sautéing (lamb loin), boiling (lamb bone and off cuts for Scotch broth).
Sheep have been on Vancouver Island since the late-1800s arrival of the first European settlers. Many of the Gulf Islands also herd sheep; no predators plus a year-round mild climate allows the sheep to graze at ease all year long. It’s a great chance to support and eat local! Salt Spring Island Lamb has been served to the Queen of England on past visits to B.C.
The Lamb Burger (yields 10 5oz patties)
1.5 kg ground lamb
3/4 cup chopped fresh mint
3/4 cup chopped parsley
1 tbsp chopped garlic
3/4 cup chopped red onion
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 ½ tsp smoked paprika
1 ½ tsp dried oregano
2 tbsp grainy
Dijon mustard
1 ½ tsp salt
1 tsp black pepper
1 whole egg
garlic mayo (make or buy)
cucumber, sliced very thin
red onion
sliced tomato (ripe Roma)
feta cheese
leaf lettuce
toasted brioche burger bun
Place all ingredients in large stainless steel mixing bowl add 200ml of ice cold water mix well by hand, place in fridge for at least 1hr then form patties (5 oz per patty). It helps to have water for your hands when forming the patties.
Cook burger in flat cast iron pan or grill. Don’t charbroil as it may come apart. Toast the bun, build burger, mayo on both sides of bun, lettuce, patty, cucumber, red onion, tomato then lettuce again. ENJOY!!
The Shank (yields 3 shanks)
three 12-14 oz shanks (fresh)
¼ cup olive oil
½ cup white onion, 1-inch dice
½ cup carrot, 1-inch dice
1 bulb garlic, chopped
3 tbsp chopped fresh rosemary
3 tbsp chopped fresh thyme
2 tbsp fresh mint
2 tsp chopped fennel seed
2 tsp crushed and chopped fine all-spice
2 tsp smoked paprika
2 tsp ground cumin
1 ½ tbsp sea salt
1 tbsp crushed
black peppercorn
½ beef bouillon cube
6 bay leaves
1 tbsp grainy mustard
1 ½ tbsp brown sugar
2 x 796 ml cans fire roasted crushed tomatoes (Muir Glen is a favourite)
½ bottle red wine (not expensive)
eg Black Label
1 lg fry pan
1 med. size braising pot with lid
Method:
Preheat oven to 425F°. In small size bowl mix all dry ingredients together + ½ the garlic. Heat large fry pan, add ½ olive oil, toss carrot and onion till slightly charred. Set aside.
Rub the lamb shanks with spices, let marinate in fridge for min. of 6 hrs.
Heat lg fry pan, add remaining olive oil, sear shanks till golden (4 min process). In same pan deglaze hot pan with red wine, add roasted tomato, all fresh herbs, brown sugar, mustard, bay leaves, crushed pepper, remaining garlic. Heat sauce on medium heat to simmer. Move all ingredients to braising pot and cook for 3 hrs until lamb is almost falling off the bone.
Serve with mashed potatoes or pappardelle noodles.
Lamb Thai Curry (yields 3 portions)
¾ cup olive oil
1 lb lamb sirloin from a local butcher (I love Carnivore in Brentwood Bay)
1 tbsp fresh minced ginger
1 tbsp fresh minced garlic
½ tsp ground cumin
½ tsp fennel seed, chopped
½ tsp garam masala
¾ tsp turmeric
½ tsp gochujang chili
paste (can find at
Fairway Markets)
1 x 400ml can coconut milk
1 tsp smooth peanut butter
1 tsp brown sugar
1 cup cilantro (leaves only)
¼ cup chopped mint
½ tsp lime zest
juice from 1 fresh lime
¼ cup diced red onion
¾ cup vegetable broth
½ cup cornstarch slurry
250 g large rice stick noodles (Fairway Markets), blanched for 3 min and cooled
12 oz king mushrooms, sliced into ¾ inch strips (Fairway Markets)
1 ½ cup arugula
1/2 cup spinach
¼ cup shaved fennel
¼ cup shaved carrot
2 tbsp balsamic vinaigrette
3 tsp crushed peanuts
Prepare Lamb:
Remove all skin and silver skin. With sharp knife slice raw lamb into 2-inch strips, toss in small stainless steel bowl with ½ tbsp fresh ginger,1\2 tbsp fresh garlic, 1 tbsp olive oil. Let marinate for min. 3 hours.
Method:
Using large sauté pan, pre-cook mushrooms and set aside. In same pan at high heat quick sear lamb pieces till slightly charred – 2 minutes. They will not be fully cooked; set aside. In same pan add 1 tbsp olive oil, shallots, remaining ginger, garlic, cumin, fennel, garam masala, turmeric, chili paste, peanut butter, brown sugar. Let cook at medium heat for 2 minutes, add coconut milk and vegetable broth. Let cook at strong simmer for 5 min. Create your cornstarch slurry (1 part cornstarch to 2 parts water). Add 2 tbsp of cornstarch slurry to pan and add lime zest, lime juice, mushrooms, lamb, cilantro and mint. Stir and simmer for 1 minute. Add blanched rice noodles; incorporate into sauce and add sea salt to taste.
Plating:
In large pasta bowl swirl the noodles with tongs; place in bowl add sauce then top dish with salad greens, fennel, carrots and balsamic vinaigrette. Crown dish with chopped peanuts. Enjoy!
