Directions for: Cherry Cola Lamb with Jeweled Basmati and Charred Onion-Cherry Relish
Ingredients
Cherry Cola Lamb3 cup (750 mL) cherry cola, or 2 cups cola (500 mL) + 1 cup (250 mL) cherry juice
3 shallots, finely diced
4 clove garlic, chopped
4 sprig thyme
1 tsp (5 mL) red pepper flakes
1 tsp (5 mL) salt
tsp (2 mL) pepper
1 boneless butterflied leg of lamb (about 3 lbs/1.4 kg)
2 Tbsp (30 mL) extra virgin olive oil
Golden Jewled Basmati Rice1 Tbsp (15 mL) extra virgin olive oil
1 cup (250 mL) basmati rice, rinsed several times in cold water and well-drained
cup (125 mL) sun-dried cherries
1 tsp (5 mL) salt
tsp (2 mL) pepper
1 pinch EACH saffron threads and ground ginger
2 cup (500 mL) chicken stock
cup (125 mL) toasted slivered almonds
2 green onions, finely sliced
cup (60 mL) finely chopped Italian flat leaf parsley
Charred Onion-Cherry Relish1 Tbsp EACH extra virgin olive oil and unsalted butter (30 mL total)
2 large yellow onions, peeled and quartered
1 cup (250 mL) halved, pitted fresh cherries
tsp EACH salt and pepper (5 mL total)
cup (60 mL) finely chopped Italian flat leaf parsley
Directions
Cherry Cola Lamb1. Stir together cola, shallots, garlic, thyme, red pepper flakes, salt and pepper, pour over lamb, cover and refrigerate for 2 hours to allow flavours to meld.
2. Remove lamb from marinade, pat dry, then rub both sides with oil and grill over medium heat on preheated barbecue to medium-rare, about 10 minutes per side. Discard marinade.
3. Let lamb rest 10 minutes before slicing.
Golden Jewled Basmati Rice1. In a medium saucepan set over medium heat, add oil, rice, sun-dried cherries, salt, pepper, saffron and ginger and stir-fry 5 minutes.
2. Stir in stock, bring to a boil, then reduce heat to low, cover, and cook until all the liquid is absorbed and rice is al dente, about 15 minutes.
3. Stir in almonds, green onions and parsley and keep rice warm until ready to serve.
Charred Onion-Cherry Relish1. In a skillet set over medium-high heat, add oil and butter, then add onions and saut until dark golden brown, about 15 minutes, stirring occasionally.
2. Stir in cherries and cook until fork-tender, about 5 minutes, then stir in salt, pepper and parsley.
3. To Plate: Mound rice on each of 4 plates, top with lamb and onion-cherry relish and serve immediately.
See more: Moderate, Grill, Lamb, North American, BBQ, Main, Fruit, Rice/Grain