Madras Curry Lamb

1 ¼ lb leg of lamb (or other lamb stewing meat) cut into 1 inch (2.5 cm) cubes

½ lb boiling potatoes, peeled and cut into ½ inch/1.25 cm cubes

1 ¼ cups coconut milk

Salt and freshly ground pepper

In a small bowl combine curry powder and ¼ cup (50 ml) water to form a paste, set aside. Heat 1 tsp (5 ml) canola oil in a large frying pan over medium heat. Add almonds and sauté, stirring until golden brown about 3 minutes. Transfer almonds to bowl, set aside. Add 1 tbsp (15 ml) oil to pan and return to medium heat. Add onion and sauté until soft and golden, about 6 minutes. Add garlic and ¼ tsp (1 ml) salt and cook, stirring constantly for another minute.  Remove onion mixture from pan. Add remaining 1 tbsp (15 ml) oil, heating over medium high heat. Add lamb and brown on all sides (about 4 minutes). Reduce heat to low, add curry paste, stirring to coat lamb. Add onion mixture, tomatoes, soy sauce, honey, and a pinch of pepper. Cover pan and cook, simmering very gently, for 15 minutes. Add potatoes and coconut milk. Cook, covered, stirring occasionally, until lamb and potatoes are tender, about 30 minutes. Garnish with almonds.

Serve with Antinori Cassasole Orvieto (Italy) or Three Thieves Bandit Cabernet Sauvignon (USA)

Makes 4 servings

Leg of Lamb with Spinach Walnut Stuffing

Stuffing

½ tsp EACH pepper and salt

⅓ cup toasted walnuts

For stuffing thaw spinach and squeeze out excess water. In a frying pan over medium heat, melt butter. Cook onion, garlic, oregano, basil, pepper and salt, stirring occasionally until softened, about 5 minutes. Add to spinach and let cool completely. Stir in cheese, bread crumbs, walnuts, and egg until well combined.

Trim any excess fat from lamb, leaving a thin layer. Place fat side down on work surface. Sprinkle with half of each of the pepper and salt. Spread spinach mixture over lamb leaving a 1 inch (2.5 cm) border. Starting at narrow end, roll up jelly roll style. Tie at 1 inch (2.5 cm) intervals with kitchen string.  Rub with oregano, basil, and remaining pepper and salt. Place on greased rack in roasting pan; pour in wine and 1 cup (250 ml) chicken stock. Roast in a 325°F (160°C) oven, basting occasionally and adding more stock if necessary to maintain level, for 1½ hours or until meat thermometer registers 140°F (60°C) for rare or 160°F (70°C) for medium. Transfer lamb to platter and tent with foil; let rest for 15 minutes. Remove string and slice ½ inch (1.25 cm) thick. Meanwhile, stir flour and 2 tbsp (25 ml) of the remaining stock into pan drippings; cook over medium-high heat, stirring, for 1 minute. Add remaining stock; bring to boil. Reduce heat and simmer, whisking, for 5 minutes or until thickened slightly; strain. Serve with lamb.

Serve with Nederburg Cabernet Sauvignon (South Africa)

Makes 8 servings
 

Sweet and Savory Lamb Medallions

Heat canola oil in a medium frying pan over medium high heat; brown medallions 3-4 minutes on each side. Remove to baking sheet and top each medallion with cheese. Broil 3 minutes or until cheese is browned. Meanwhile stir jam and vinegar into pan juices and bring just to a boil, stirring until jam is completely melted. Serve medallions on a pool of sauce.

Serve with D.D. Leobard Wild Chokecherry Wine (Manitoba)

Makes 4 servings