detour | SMART


Little Bo peep has lost her sheep – and boy did that lamb taste good!


T


he walks through the fields enjoying Mother Nature in the spring feel different today. My memory is al- ways of little white fluffy clouds bouncing all around.


I was young, but I recall always asking what they were. Gran would say, “Lamb, Ian!” It looked like they were having so much fun. As I got older I real- ized what they really were. But I am, after all, an omni-


vore. With spring comes lamb, and now that I think of it, lamb really does taste so good. I look forward to the dish each time it’s on the dinner menu. From the aroma to the flavours, lamb will always be one of my favour- ite meats. What is it about lamb in par-


Foodies Ian Leatt


ticular that I so enjoy, the taste, truly it is unlike any other meat, a very distinct flavour which I can never really get enough of.. Yum is all I can say. Te treat this time is a shoul- der, deboned and rolled. So easy


to carve! One particular dish is always in my thoughts in this season: roasted vegetables, fresh gravy, mint sauce and beautifully roasted lamb. With that, I’m in heaven for sure.


Ingredients 1 leg of lamb (5 to 7 pounds), deboned and rolled. Ask


your butcher. 4 small red onions, peeled and roughly chopped 6 tablespoons olive oil Sea salt and black pepper, both fresh ground


 Springtime means lamb time… and that is a good thing!


6 sprigs of fresh rosemary 8 cloves of garlic 6 large potatoes, peeled and cut into chunks 3 medium carrots, peeled and cut into chunks 3 medium parsnips, peeled and chopped into chunks 1 teaspoon dried thyme 2 teaspoons sesame seeds 2 cups sugar snap peas ¼ cup garlic powder 1 tablespoon corn starch ½ cup of red wine


Directions: Pre-heat the oven to 325 F.


Tis is one of the easiest roasts you will ever make. Wash


the leg of lamb. Place it in a roasting pan. Spoon 2 table- spoons of olive oil on the meat. Season with 2 cloves of garlic halved, fresh ground sea salt and fresh ground black pepper. Finally dress with 3 sprigs of rosemary. Cover and place in the oven. After 1½ hours check the temperature of the meat. If


it reads 160 F in the centre, remove from the oven and place on a warmed plate. Cover with foil and leave it to sit. Typically, lamb takes 20 to 25 minutes for medium roasting (light pink in colour). Place the roasting pan on top of the stove at medium


temperature. Add a cup of water and one-half cup of red wine, and allow the liquid to reduce. Stir constantly, try- ing to pick up as much as possible of the liquid left behind from the lamb. Once it is reduced by half, strain the liquid through a sieve into a pan. Bring to a boil and add a lit- tle corn starch, again stirring constantly until the gravy reaches the consistency you desire. To produce nice, crisp, roasted vegetables, I always


blanche first, the time period depending on the type. For this meal we have potatoes (8 minutes) carrots (6 minutes) parsnips (4 minutes). Once all have been blanched, place the vegetables into another roasting pan, season lightly with salt and pepper, place randomly on top the 6 remain- ing halved garlic cloves and remaining sprigs of rosemary. Finally pour the remaining olive oil over the vegetables and place the roasting pan in the oven. Roast until all the vegetables are nice and crisp; the potatoes should be golden in colour. Tis should take no more than 30 minutes. Lay out a fresh carved slice of lamb on each dinner plate


with vegetables at its side and pour a little gravy over the meat. Enjoy. Ian Leatt is President of Pegasus Publications Inc.


Local chef's secret ingredient: Community Continued from page 1


neighbouring businesses and our neigh- bours, we knew we had to create something that they would really be able to embrace.” As is the feeling with many people who


were born and raised in Winni- peg, there has always been the sense of opportunity and com- munity pride in the city. Cattani is no different. After spending some time at the University of Winnipeg, she decided to chal- lenge herself and attend the Red River College Culinary Arts Program. It was a decision that Cattani says pushed her into the chef she has become today. “I think that the technical


foundation that RRC provided served me well but the real push to get the most out of this crazy culinary world came from the Chefs there,” says Cattani, who received several scholar- ships while at RRC. “They always told us students that we were capable of doing better, that we could be better, that we could walk faster, that we could do more. Tat passion to see students realize their potential is what really made me succeed in this industry.” Cattani’s passion for the kitchen began


long before Red River College. It began in the kitchen of her home, always eager to watch


her mom “Growing up, our family life centered


around the kitchen. Te kitchen was the heart of our home. I loved watching my mom bake. I would sit up on the kitchen counter and ask her what she was doing with this or that ingredient. Before long I was wanting to try my hand at baking as well,” Cattani recalls.“My mom gave me a cookbook which her mom had given to her and I vowed to prepare every single recipe in it.” Cattani has come a long


Chef Kelly Cattani


way since those early days watching mom in the kitch- en. Growing up, Cattani was an extremely picky eater, so


when she told her mom she was thinking about going to Culinary school, it was a bit of a surprise. “When I told my Mom that I was think-


ing about going to Culinary school she was really shocked,” Cattani says. “But I found that the more I worked with food and un- derstood it the more open I was to trying and tasting different things.” After graduating from RRC, Cattani represented Manitoba in a pair of National


Culinary Competitions including the prestigious Gold Medal Plates Canadian Culianary Championshps, and also star- ring on the televised show Te Next Great Chef. It’s something Cattani helped her improve in the industry. “Culinary competitions are an excellent


way to quickly expand and grow your skills as a cook,” Cattani adds. “I was very lucky to be able to participate in a few national competitions over the years.” Located inside the Hilton Hotel and


Suites, the Oak and Grain attracts visitors from all over the world. For Cattani, this provides a perfect opportunity to show- case local ingredients and products for their guests to appreciate. “Locality is a huge component of what


we choose to offer. We source products locally whenever possible and have a


significant local representation on our food as well as beverage menus,” Cattani adds. “We really want to showcase our city, province and our country to guests who are coming in from out of town. We believe that purchasing products locally as often as we are able to builds strong bonds of community as well. Our restaurant concept is really built around the idea of location - as we identify ourselves as part of our community, part of our hotel, and part of our city.” Tere’s the old saying “Choose a job you


love doing, and you’ll never work a day in your life.” Cattani has found that job! “When you have a great team, cooking is


like an elaborate dance that you perform and the ideal outcome is to contribute to the happiness of strangers. It is a fantastic thing to spend time doing every day.”


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