It was recently my anniversary and we celebrated with a beautiful dinner at Bishop’s restaurant at West 4th and Yew. The meal and the service was the best I have experienced in some time. There is a reason Bishop’s has existed for almost 28 years and still tops the list as one of the best restaurants in the city. As we toast our anniversary, I hope my marriage takes a page out of John Bishop’s recipe for success and longevity!
Anyway, a recent dinner party had me searching for a way to recreate some of Bishop’s magic at home. A garlic studded lamb roast with puy lentil stew from John Bishop’s book Fresh: Seasonal Recipes Made With Local Foods was my crowd pleasing choice!
Slow-Roasted Lamb Shoulder
Ingredients:
Slow-Roasted Lamb” 1 boneless lamb shoulder (about 3 lb.), 2 tbsp olive oil?,1 tsp coarse salt, 1 tsp pepper,2 tbsp sliced garlic
Puy Lentil Stew: 2 tbsp olive oil, 1/2 cup diced onions, 1 tsp minced garlic, 1/2 cup diced celery root, 1/2 cup diced carrots, 1/2 cup diced parsnips, 1 tsp paprika,1 tsp ground cumin, 1 cup Puy lentils, washed well and drained, 1/2 cup red wine, 4 cups vegetable or chicken stock
Instructions:
Slow-Roasted Lamb
Step 1: Preheat the oven to 450°F.
Step 2: Rub lamb shoulder all over with olive oil, salt and pepper. Score the skin lightly and press garlic slices into the meat.
Step 3: Roll and tuck lamb into a cylinder shape 6″ in diameter and tie with butcher’s twine every 2″ to secure the meat and ensure it retains its shape while cooking. Place in a roasting pan and roast for 45 minutes, until lamb is golden brown and the skin is crispy. Remove lamb from the oven.
Step 4: Reduce the heat to 350°F. Cover the pan of lamb with two layers of aluminum foil and seal tightly. (This will allow steam to build up inside the pan, cooking the lamb in its own juices.)
Step 5: Bake lamb for 2 hours, until very tender when pierced with a knife. Allow to rest for 15-30 minutes before slicing.
Puy Lentil Stew
Step 1: Heat olive oil in a medium saucepan on medium-high heat. Add onions, garlic, celery root, carrots and parsnips and sauté until lightly coloured, about 5 minutes.
Step 2: Stir in paprika, cumin and lentils until well combined. Add wine, mix well and pour in vegetable (or chicken) stock. Bring to a simmer, reduce the heat to medium-low and cook for 1 hour, or until lentils and vegetables are tender. Season with salt to taste.
Step 3: To serve, ladle lentil stew into warmed bowls. Cut lamb into 1″-thick slices and place two slices on top of each bowl of stew. Serve immediately.
Recipe from: John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre); reposted at houseandhome.com
Bishop’s Restaurant, 2183 West 4th, 604-738-2025, Bishopsonline.com
Last modified: November 29, 2013
