Lamb is a cross-cultural meat. Globally, it’s the second most popular animal protein after goat. During Christmas, it’s the Middle Eastern choice of entrée for a celebratory meal. We’ve paired it with truffle-scented whipped potatoes for a delicious twist.
Preorder boneless lamb loin from your local butcher, allowing for a minimum of 24 hours. Know your source. Look for locally raised, organic, grass-fed lamb raised humanely and for optimal quality.
Grass-fed lamb, like other grass-fed meat, is an excellent means to acquire the concentrated goodness of grass into our bodies. Full of many nutrients, lamb is especially rich in alpha-linolenic acid (ALA).
Remove lamb from refrigerator 1 hour before cooking. Prepare potatoes, boiling them in saucepan with just enough water to cover. When fork-tender, drain and reserve a few tablespoons of cooking liquid. Mash potatoes, pressing them through ricer, if using, into bowl. Alternatively, mash with fork and whisk until smooth. Add a little reserved cooking water, if desired, for creamier texture. Whisk in truffle oil. Cover and set aside to keep warm.
Preheat oven to 400 F (200 C). Combine butter and 1 tsp (5 mL) olive or camelina oil in large, heavy, ovenproof skillet over medium-high heat. As soon as mixture begins to foam, add shallots and mushrooms, and sauteu0301 over medium-high heat until golden. Stir often. Stir in olives and remove skillet from heat. Transfer contents to bowl.
Pat lamb loin dry and rub with 1 tsp (5 mL) olive or camelina oil. Rub with rosemary, garlic, salt, and pepper. Without wiping skillet clean, return to stovetop over medium-high heat. Add lamb loin and sear, colouring lamb evenly all over. Transfer skillet with lamb to preheated oven and roast until instant-read thermometer inserted in centre of loin registers 130 F (55 C) for medium rare, about 5 to 8 minutes. Leave in a little longer for medium or medium-well done.
Remove skillet from oven and transfer lamb to cutting board to rest for about 15 minutes. Meanwhile, wipe skillet clean and return to stovetop. Add red wine and stock, and boil vigorously until reduced by half. Remove from heat and stir in sauteu0301ed mushrooms and olives.
To serve, ladle some pan juices with mushrooms and olives down centre of heated platter. Top with mashed potatoes. Slice loin into 1/2 in (1.25 cm) slices and arrange in row overtop. Spoon remaining mushroom mixture overtop and around platter. Excellent served with golden beets.
This recipe is part of the Festive Fusions collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.