2 tsp (10 ml) chopped fresh parsley ½ tsp (2.5 ml) freshly ground black pepper ½ lemon, zest and juice caper berries, for garnish (optional) lemon wedges, for garnish 1 Preheat oven to 425 F (220 C). Lightly grease a large baking sheet. 2 In a medium mixing bowl, combine 1 tbsp (15 ml) olive oil with butter and salt. 3 Fill a saucepan with enough salted water to cover potatoes (but do not add potatoes yet, and make sure to measure amount of water you use). Bring water to a boil over medium-high heat, then add ¼ tsp (1 ml) baking soda per 4 cups (1 L) water used. Add potatoes and cook for about 10 minutes, until they begin to soften around edges and can be pierced with a paring knife with just a little resistance. Drain potatoes and let sit for a minute to remove excess moisture. 4 Place greased baking sheet in oven to preheat for a minute or two. Transfer potatoes to prepared mixing bowl and toss roughly to coat, allowing edges to break down and form a bit of a coating with oil and butter. Remove preheated baking sheet from oven and arrange potatoes in an even layer. Return to oven and bake for 20 to 25 minutes, until potatoes are well browned on 1 side and release easily from pan. Flip and cook on other side for another 15 minutes.
5 In a small mixing bowl, combine remaining 1 tbsp (15 ml) olive oil, capers, dill, parsley, pepper and lemon zest and juice. Remove potatoes from oven and toss with oil-herb mixture. 6 Transfer to a serving dish and garnish with a few caper berries and lemon wedges. Serves 6 to 8
3 Preheat oven to 350 F (175 C). 4 Remove lamb from brine and pat dry. Arrange remaining 4 rosemary sprigs, onions and garlic in bottom of a roasting pan and place lamb on top. Pour in remaining 2 cups (500 ml) water and cover lamb with a sheet of parchment and then a layer of foil, making sure to seal edges around baking dish. 5 Transfer lamb to oven and cook until tender enough that you can twist a fork pierced at its thickest point, about 3 hours. Raise oven temperature to 400 F (200 C), remove parchment and foil from lamb and continue to roast for another 30 minutes. Remove from oven, tent with foil and let rest for 15 to 30 minutes. 6 Shred lamb from bone in large chunks and transfer to a serving dish. Drizzle with a bit of rendered juices from roasting pan and serve with Red Wine & Blueberry Sauce. Serves 6 to 8
BEER-BRINED LAMB SHOULDER ROAST 10 cups (2.5 L) water, divided ½ cup (125 ml) coarse salt
¼ cup + 1 tbsp (75 ml) granulated sugar 2 tbsp (30 ml) whole black peppercorns 1 tbsp (15 ml) juniper berries 6 sprigs fresh rosemary, divided 2 fresh bay leaves
2 × 473 ml cans Strange Fellows Jongleur Wit Beer 4 to 4½ lbs (1.8 to 2 kg) bone-in lamb shoulder
RED WINE & BLUEBERRY SAUCE 2 tsp (10 ml) juniper berries, lightly crushed ½ tsp (2.5 ml) whole black peppercorns 2 fresh bay leaves 1 small sprig fresh rosemary 2 tbsp (30 ml) canola oil 3 large shallots, thinly sliced 1¼ cups (310 ml) Petrichor Cabernet Merlot
1 white onion, cut into large chunks 1 head garlic, cut in half crosswise
Red Wine & Blueberry Sauce, to serve, make ahead, recipe follows 1 To make beer brine, in a medium saucepan, combine 8 cups (2 L) water, salt, sugar, peppercorns, juniper berries, 2 rosemary sprigs and bay leaves and bring to a boil until salt and sugar dissolve. Remove from heat, add beer and cool to room temperature. 2 Place lamb in a container sized to fit lamb snugly. Pour in cooled brine to cover. If lamb is not fully covered, add a bit more beer or water until submerged. Let rest in brine, covered, in refrigerator for at least 12 hours but no more than 36.
¼ cup (60 ml) balsamic vinegar 3 tbsp (45 ml) granulated sugar ½ tsp (2.5 ml) salt
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