Lamb and Summer Vegetable Medley

Author: Canadian Living

A delicious presentation of thinly sliced lamb atop a mound of chunks of colourful vegetables placed on a lacy potato pancake. Distinctly Canadian ingredients include Ontario lamb, white wine, maple syrup, goat cheese, summer vegetables and a dash of Canadian mustard. Hours of fun went into the development of this recipe. The first attempt included a larger selection of vegetables, some of which were dropped from the final recipe because they did not hold up to the bold flavour of the lamb. I am a mechanical engineer, full time at home mother and high tech business owner. I love to cook and develop recipes for my family (3 children, ages 4, 7 and 9), my husband/business partner and friends.

  • Portion size 8 servings
  • Credits : shaw



Prepare marinade:
Mix garlic and 1 teaspoon olive oil in microwaveable container. Cook on high for 40 seconds.

In a large glass container, combine garlic, balsamic vinegar, 2 tbsp olive oil, wine, basil, ground mustard, 1/8 tsp salt and 1/8 tsp ground pepper. Add lamb. Refrigerate for 1 hour. Place on counter for 1/2 hour to bring to room temperature before grilling.

Prepare vegetables:

Red Peppers: Wash, cut in half and remove seeds. Flatten and brush both sides with olive oil. Place on baking sheet, skin side up. Broil 10 minutes, until skin blackened. Cool until able to handle. Remove skin and discard.

Kale: Wash and drain kale. Remove veins. Roughly chop. Mix with 1 tbsp olive oil. Place on baking sheet. Broil 4 minutes, turn over, broil 2 more. Remove from oven. Set aside.

Butternut Squash: Peel and cut into 3/4 inch cubes. Mix with 1 tbsp olive oil, pinch of salt and freshly ground pepper. Spread on baking sheet.

In 400 degree C oven, roast for 50 minutes, turning after 30 minutes. Remove from oven. Set aside. Combine squash, red peppers, and kale. Toss with 1 tbsp lemon juice. Keep warm.

Prepare caramelized onions:

In non-stick frying pan, mix onions with 1 tbsp olive oil and a pinch of salt. Place over medium heat for five minutes, stirring occasionally to breaking up rounds. Reduce heat to low. Add 1 tbsp sugar and more olive oil if necessary. Stirring occasionally, cook 20 minutes. Remove from heat and set aside.

Prepare Potato Pancakes:

Wash and scrub potatoes. With hand grater, coarsely grate potatoes. Soak in cold water 3 minutes. Drain and press out water. Combine stirred eggs, salt, onion and grated potato. Over medium high heat, in non-stick frying pan, heat 1/2 tbsp olive oil. Add 1/2 cup of grated potato mixture. Spread thinly with a fork, to make a pancake about 5 inch diameter. Cook 4 minutes, turn over. Cook another 3 minutes. Remove to paper towel to absorb excess oil. Repeat for 7 more pancakes.

Grill lamb:

Heat grill for 5 minutes on high. Place lamb on grill, reserving marinade. Reduce heat to medium high. Cook 3 minutes. Using tongs, rotate lamb 90 deg. Cook three minutes. Flip over and cook for 3 minutes. Rotate lamb 90 deg. Cook 3 minutes, or until internal temperature 140 deg C, for medium rare. Remove from grill. Tent with foil and leave to sit 10 minutes. Slice thinly.

Marinade reduction:

In medium saucepan, heat marinade over high heat. Add 1 tbsp maple syrup. Bring to boil and reduce heat to medium low. Simmer 10 minutes.

To assemble plate servings:

Place potato pancake on plate. On top of pancake, place one eighth of vegetable mix. Add 1 tbsp each of crumbled goat cheese and toasted pine nuts. Place 4 strips of slicde lamb on top. Drizzle marinade reduction over lamb and vegetables. Garnish with caramelized onions. Serve.
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Lamb and Summer Vegetable Medley