Edible Vancouver Island March/April 2024

EDIBLE FEATURE

Land, Sea & Sky Celebrate Easter this year by trading out the ham for some more adventurous dishes

WORDS EMILY LYCOPOLUS PHOTOS D.L. ACKEN

Frenched Lamb Chops with Black Cherry & Rosemary Gastrique Ingredients for the lamb chops 10-12 lamb loin chops, bone in and frenched ¼ cup olive oil

In a small sauce pan over medium heat, place the cherries, sugar, wine, vinegar and rosemary. Bring to a low boil, then turn down the heat to low to simmer, stirring occasionally for 20 minutes or until the sauce has reduced by half. Remove from heat and let cool, then remove the sprig of rosemary. Place in a blender, or use an immersion blender, to blend a lump-free sauce. The gastrique should easily coat the back of a spoon. If it’s too watery, return to the stove and continue to reduce until the desired consistency is reached. Stir in the ginger and sumac. Store in an airtight container, in the fridge, for up to 2 weeks. To Serve Preheat the oven to 450°F and remove the lamb chops from the fridge. Roast for 10-12 minutes, until caramelized and golden. Let rest 5 minutes, and place on a serving platter. Warm gastrique if needed and drizzle over lamb chops. Add remaining gastrique in a small serving dish to serve on the side.

As soon as we begin to pull out of winter slumber, with its cozy comfort foods and long dark days, I begin to think about Easter meals. Easter for me means spring is officially here, bringing with it the promise of warmth and gardens overflowing with produce. In these early days, I savour the freshness in the air—and on my plate. Don’t get me wrong, I still want those comfort-food flavours, but with an extra crunch from fresh peas or an extra squeeze of lemon to wake up my tastebuds. These are three recipes that I love to enjoy this time of year, a mix of traditional with a nod to all that’s to come. The duck is familiar but fresh, simple and elegant, delightful and bright in both appearance and flavour. Oysters, in their prime from our frigid oceans, are best served with fresh bread and a simple green salad for a light meal or as an appetizer. Lamb chops with a tangy gastrique are perfect for a holiday celebration, Easter meal or special spring dinner—and shared with good company.

2 Tbsp apricot jam 2 Tbsp lemon juice 2 tsp chopped fresh rosemary sea salt and black pepper

Ingredients for the grastrique 2 cups pitted cherries, frozen and thawed

¾ cup brown sugar ½ cup dry red wine

¼ cup balsamic vinegar 1 sprig fresh rosemary

1 tsp grated ginger 1 tsp ground sumac

METHOD Pat the lamb chops with paper towel and place them on a parch ment paper-lined baking sheet. In a small bowl, whisk together olive oil, jam, lemon juice and ginger. Then using a pastry brush, coat each side of the meat evenly with the mixture. Cover with plastic wrap and transfer to the fridge to marinate at least 1 hour or up to overnight.

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