#TasteofThursday The Courtney Room

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.” 

This week we are featuring a recipe of a main dish from the Averill Creek Wine Dinner hosted by the Courtney Room in the Magnolia Hotel & Spa, Victoria. If you have not been you really must plan an excursion soon.

Lambchetta* with Oregon Grape & Lobster Mushrooms

*Porchetta-Style Roast Lamb

Serves 4

Oregon Grape Juice and Sauce

1kg oregon grapes or similar high acid, lower sugar berry, ex: black currants, salal berry
50g sugar
Xantham gum

Combine fruit and sugar in a large bowl that fits overtop of a large pot. Fill large pot with 2L of water and bring to a simmer. Cover bowl of fruit with plastic wrap or a tight fitting lid and place over the pot of water, acting as a double boiler. Allow the steam from the simmering water to gently cook the fruit and coax dark and thickened juices to release from the berries, about one hour. Be sure to monitor the water level in the lower pot. After one hour, carefully remove the pot to avoid steam. Strain the fruit and juice through a fine filter, being careful only to crush the fruit and release more juice, not push the pulp through. Reserve the berry must for mustard!

Once juice is cooled and fully strained, blend between 1-2 xanthan gum into the sauce slowly with an immersion blender. The sauce can be cool or warm for this step. We are aiming to thicken the sauce until it is just thick enough to coat the back of a spoon, a thin syrup consistency. Reserve.

Oregon Grape Mustard

400g oregon grape must
600g dijon mustard
Or 2 parts must to 3 parts mustard.

Combine the must from the oregon grapes with smooth dijon mustard, let sit overnight and strain through a fine mesh strainer or tamis. This can be a little messy. Reserve any extra mustard for sandwiches and a fun condiment with future appetizers.

Confit Lobster Mushrooms

300g Lobster mushrooms
Or any similar large wild mushroom
1 bunch of fresh herbs such as bay leaf, thyme, rosemary, marjoram and oregano

Submerge well cleaned mushrooms in grape seed oil in a small pot. Bring to a simmer and then turn down and let cook for just long enough to tenderize the mushroom, let cool in oil. Will hold in oil for at least 2 weeks. Remove and strain when ready to use.

Grilled Fennel

2 large or 4 small fennel bulbs
Zest and juice of one orange or lemon
Neutral cooking oil
Salt
Pre heat oven to 350F

Clean and wash fennel. Trim off greens and any extra root cut in 1/4s lengthwise or ½ if smaller pieces. Place pieces on a parchment paper covered baking sheet. Drizzle with oil and a sprinkle of salt.

Bake until just tender. Cool at room temp. Cut out the core but leave the bulb connected. Season with orange or lemon zest and  juice. Reserve.

For the lamb roll (lambchetta):

2 whole Boned out Lamb Necks (ask butcher)
2 whole Lamb Tenderloin cleaned (ask butcher)

Spice blend 

Fennel
Mustard
Black pepper
Sumac
Kosher Salt

Mix

6 clove Fresh Garlic
3 whole Shallots
1 bunch rosemary 
1 bunch Parsley
1 bunch Thyme 
Twine for tying 

Toast spices in a shallow pan until golden and fragrant, about 5-6 min on medium heat.  Blend in spice grinder. Set aside.

Finely chop shallots, grate garlic and ginger on a microplane and reserve in a bowl.  Finely chop herbs and mix with grinded spices.

Lay out lamb necks flat, spread spice rub across meat evenly, salting lightly as you go. Add lamb tenderloins and salt. Roll meat tightly using a cloth or wrap to make an even cylinder. Chill in roll and reserve. Once chilled, use butchers twine to secure the roll. 

Preheat an oven to 275F. Place roast in oven uncovered for 45mins to 1hr checking every 15 minutes to find a final temp of 60c. Let rest for  30 mins. Pre heat a grill or griddle pan to high temp, season with oil and sear the lambchetta until coloured on the exterior. Work quickly to avoid cooking the interior more than the achieved desired temperature.

Let rest for 10 minutes. 

To finish:

Warm oregon grape juice lightly until just hot (40-50C). Do not boil or simmer. Season with a touch of salt and a large squirt of olive oil to split the sauce and make it into a warm vinaigrette. The acidity and oil should balance each other. This sauce should not be very lightly sweet if at all preferably. It should be more like a jus made of meat with bitterness and acidity.

Carve lambchetta into 4 large pieces. Place 1tsp of oregon grape mustard on plate and smear it across. Place the lamb on top. Garnish with warmed sauce, warmed fennel and lobster mushrooms.

Serve with Averill Creek Somenos Pinot Noir.

Averill Creek 2016 Somenos Pinot Noir