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One-skillet meal collection #3: Spring Lamb in a Pan
May 27th, 2012 @ 10:06 AM EST by admin

What you will need:

  • 2 tsp good olive oil
  • 1 lb boneless Ontario Lamb (cubed)
  • 2 C. thinly sliced yellow squash
  • 2 C. sliced fresh mushrooms
  • 2 large tomatoes (seeded & chopped)
  • ½ C. sliced green onions
  • ½ tsp dried Rosemary
  • ½ tsp salt
  • ½ tsp fresh cracked pepper

These easy steps:

In a large heavy-bottomed skillet, brown the lamb cubes in oil on high heat… remove and set aside.

Add the squash, mushrooms, tomatoes, and onion to hot skillet; reduce heat to medium high and cook 2-3 minutes until vegetables are tender.

Stir in cooked rice, Rosemary, salt, pepper, and reserved lamb with juices. Reduce heat to medium, continue to stir and cook until thoroughly heated… about 5-6 minutes.

Serve immediately.

About the main ingredient:

Ontario is an ideal place to raise prime quality lamb. The fresh air and green farmlands of the province provide an excellent breeding ground for livestock. This ideal environment, together with skilled and dedicated farmers, provides the finest and freshest lamb products available in the world. Many local producers offer naturally raised and organically fed animals that are lean, tender, and delicious.

Pairing:

Stoney Ridge Pinot Noir (VQA), offered at the LCBO for $20.00, is a dark burgundy cherry coloured Pinot that displays ripe plum raspberry and cranberry fruit flavours with notes of white pepper, and subtle chocolate. Stoney Ridge Estate Winery has three vineyards on this unique land providing the finest in Niagara grapes… Cuesta, McGrade and Kew Vineyards.

Hints and tips:

In very general terms, the pressing or crushing of olives extracts olive oil. The different varieties or classifications of olive oil are a result of the type of pressing, acidity levels, and the extent of processing the oil has undergone.

Extra Virgin comes from the first “pressing” of the olive solely by mechanical or other physical means, and is extracted without using heat or chemicals… a cold press.

Virgin has a free acidity of not more than 2.0% along with the characteristics that correspond to the extra virgin category above.

Pure is usually a blend of refined and virgin production oils. This is obtained by refining virgin olive oils that have a high acidity level.

Organic is produced in a holistic, ecologically balanced approach to farming, without the use of any pesticides or chemicals. It is important to note that many olive oils may be organically produced, however the high cost of certification is often prohibitive for small independent producers. For this reason few oils will actually be certified organic.

“Light” is a marketing concept and not a true classification of olive oil grades. It is not a regulated designation so there are no real parameters for what its content should be.

Other designations include: Unfiltered, Early Harvest, Late Harvest, Flavoured, Hand Picked, Estate, Single Estate and Mono Varietal.

Some olive oil organoleptics say it’s the “new wine” but I’ll stick with the grape variety.

Damon G. Beggs
sparrow_nyc@sympatico.ca
Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.