BBQ Lamb with Roasted Veg­eta­bles and Crispy Baked Po­tato Chips


Food & Drink - - SPECIAL OCASSION -

On­tario lamb is as good as any we’ve tasted, es­pe­cially when you cook it on the bar­be­cue and get all the juicy gra­da­tions in the meat from crispy to medium-rare. We’ve taken our wine-match­ing lead from Aus­tralia and paired it up with a Syrah, though ours is from Ni­a­gara not Oz. Creek­side planted Syrah al­most 20 years ago and has stuck by the cold-sen­si­tive va­ri­ety when many other grow­ers gave up. Ro­bust, medium-bod­ied, tangy and full of black cherry, plum and black pep­per flavours, it’s a lit­tle bit of an un­ex­pected choice, just like our po­tato chip side dish—a fun change from other po­tato recipes. Recipes on pages 156 & 157.

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