I have a confession to make. I have a foodie’s crush on Lynn Crawford. She cooks with a kind of joy for the process – and a love for the people eating her food – that makes me really, really happy. She is also a world-class Canadian chef, and I quite simply love her taste in taste. She gets layered flavours like nobody’s business and her fearless experimentation is nothing short of inspiring.

In my recent search for “what to make next” with our abundant cherry harvest from our very own backyard tree, I came across Lynn’s inspiring cherry episode of Pitchin’ In on the Food Network and just had to make this main course, cherry-inspired dish for my family. And let me just say oh. my. gooooooodness. So decadent! So gorgeous! So delicious! This is one to pull out when you have good friends coming for dinner and you want to linger around the table over a beautiful meal. No one will be in a hurry to rush away and everyone will feel well loved by your culinary efforts. Trust me. Or better yet, trust Lynn.

I of course documented the process with some photos, but this recipe is 100% a Lynn Crawford original. I would highly recommend watching the corresponding episode of Pitchin’ In. Lynn just makes me love cooking and people and natural gatherings all the more when I watch her in action. And the way she turns one key ingredient into so many variations on gorgeous? Well, it’s something to aspire towards. Thank you for such abundant inspiration, Lynn!

CHERRY COLA LAMB with JEWELED BASMATI RICE + CHARRED ONION-CHERRY RELISH
by Lynn Crawford
Cherry cola lamb? Why not!
Breakdown of times:
Prep Time: 60 minutes
In-Active Time: 120 minutes
Cook Time: 30 minutes
Preparation time: 180 minutes 
Cooking time: 30 minutes 
Yield: 4 servings
INGREDIENTS

Cherry Cola Lamb

3 cups (750 mL) cherry cola, or 2 cups cola (500 mL) + 1 cup (250 mL) cherry juice {Sarah’s side note: This is what I did and used Zevia cola instead of the sugary stuff. Just blended up a cup of cherries in my Blendtech, mixed it with 2 cups of the Zevia cola and voila!}
3 shallots, finely diced
4 cloves garlic, chopped
4 sprigs thyme
1 teaspoon (5 mL) red pepper flakes
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) pepper
1 boneless butterflied leg of lamb (about 3 lbs/1.4 kg)
2 tablespoons (30 mL) extra virgin olive oil

Golden Jewled Basmati Rice

1 tablespoon (15 mL) extra virgin olive oil
1 cup (250 mL) basmati rice, rinsed several times in cold water and well-drained
1/2 cup (125 mL) sun-dried cherries
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) pepper
1 pinch EACH saffron threads and ground ginger
2 cups (500 mL) chicken stock
1/2 cup (125 mL) toasted slivered almonds
2 green onions, finely sliced
1/4 cup (60 mL) finely chopped Italian flat leaf parsley

Charred Onion-Cherry Relish

1 tablespoon EACH extra virgin olive oil and unsalted butter (30 mL total)
2 large yellow onions, peeled and quartered
1 cup (250 mL) halved, pitted fresh cherries
1/2 teaspoon EACH salt and pepper (5 mL total)
1/4 cup (60 mL) finely chopped Italian flat leaf parsley
METHOD

Cherry Cola Lamb

Stir together cola {and cherry juice if you’re using this method}, shallots, garlic, thyme, red pepper flakes, salt and pepper, pour over lamb, cover and refrigerate for 2 hours to allow flavours to meld. Remove lamb from marinade, pat dry, then rub both sides with oil and grill over medium heat on preheated barbecue to medium-rare, about 10 minutes per side. Discard marinade. Let lamb rest 10 minutes before slicing.

Golden Jewled Basmati Rice

In a saucepan set over medium heat, add oil, rice, sun-dried cherries, salt, pepper, saffron and ginger and stir-fry 5 minutes. Stir in stock, bring to a boil, then reduce heat to low, cover, and cook until all the liquid is absorbed and rice is al dente, about 15 minutes. Stir in almonds, green onions and parsley and keep rice warm until ready to serve.

Charred Onion-Cherry Relish

In a skillet set over medium-high heat, add oil and butter, then add onions and sauté until dark golden brown, about 15 minutes, stirring occasionally. Stir in cherries and cook until fork-tender, about 5 minutes, then stir in salt, pepper and parsley.
TO PLATE:
I pulled out the good china because why not? Life’s too short to save it just for when company comes. 
I started with a swipe of fat-free plain Greek yoghurt on the plate. Why? Because I saw Lynn do it. And because every nice meal I’ve had in the last six months has had a swipe of something on the plate. Apparently it is de rigeur for the serious gastronomes these days.

My only departure from Lynn’s recipe was to add some green beans to the plate, and only because we didn’t start with the salad she served her guests when she made this meal. OK, also because I have been preaching to my son since he was a baby and started on solids that “green is the most important colour on your plate.” And the colour did give a nice contrast to the cherries and the lamb. I just sautéed them until they were al dente with some butter and fine herbs.

Next, a heart-warming mound of the Jeweled Basmati Rice.

Top that with a gorgeous helping of the Charred Onion-Cherry Relish.

And finally, the pièce de rèsistance, the grilled lamb – medium rare and melt in your mouth delicious.

Cherry tree or no cherry tree in your yard, you will want to try this recipe for yourselves. One of my favourite meals I’ve made at home in a long time – and my guys loved it! I truly believe you can taste the love in really good cooking, don’t you?

Have a lovely weekend, friends! Eat, explore, rest, read, be inspired…and pull your loved ones close and kiss them more than once. ‘Cause life really is too short.

xo
s.