Easter Recipes with Ontario Pasture-Raised Lamb

Lamb and Easter go hand-in-hand, and this month we’re sharing two favourite spring recipes from Chef Jason Cox of Opus Restaurant in Toronto. Using Beverly Creek’s pasture-raised Ontario lamb, these dishes bring together the best of seasonal cooking, perfect for Easter gatherings or any spring celebration. Whether you’re hosting Easter lunch, planning a spring dinner, or looking for new ways to cook lamb, these chef-inspired recipes are sure to impress.

Ontario Lamb Rack & Agnolotti with Squash Succotash

A dish that highlights the incredible flavour of Ontario pasture-raised lamb, this recipe combines a juicy double chop lamb rack, tender braised lamb neck agnolotti, and a colourful squash succotash, bringing springtime onto the plate

Chef Jason’s Tip:

“This dish brings out the best of Ontario spring – the lamb, the vegetables, and the balance of richness and freshness.”

Main Ingredients

• Beverly Creek double chop lamb rack
• Beverly Creek braised lamb neck agnolotti (see method below)
• Squash succotash (see method below)
• 2 green zucchini ribbons
• 2 yellow zucchini ribbons
• 2 baby zucchini halves
• 2 sunburst squash halves
• Roasted garlic jus (see method below)

Step 1: Pasta Dough (for Agnolotti)

Ingredients:

• 1 lb 00 flour
• 1 tbsp saffron oil
• 2 tbsp saffron cold tea
• Pinch of sea salt
• 12 egg yolks
• 1–2 whole eggs

Method:

1. In a mixing bowl, combine flour, saffron oil, and saffron tea.
2. Begin mixing and gradually add egg yolks, one at a time.
3. Add one whole egg and check the consistency. If needed, add the second whole egg.
4. Finish kneading the dough by hand until it comes together.
5. Vacuum pack or wrap tightly and rest for 20 minutes.

Step 2: Sofrito (for Lamb Neck Filling)

Ingredients:

• 1 cup shallot (brunoise)
• ½ cup garlic (brunoise)
• 1 cup carrot (brunoise)
• ¼ cup serrano chili (brunoise)

Method:

1. Sauté all ingredients gently in olive oil on low heat.
2. Lightly season with salt.
3. Cool and store until ready to use.

Step 3: Roasted Garlic Gastrique

Ingredients

• 2 cups sliced garlic
• ½ cup sugar
• 1 cup white wine vinegar
• 1 cup vermouth
• 2 cups chicken stock
• 2 litres lamb stock
• Peel of 1 lemon

Method

1. Combine garlic, sugar, vinegar, vermouth, chicken stock, lamb stock, and lemon peel in a pot.
2. Simmer gently until reduced to a rich, flavourful gastrique.
3. Strain and reserve.

Step 4: Braised Lamb Neck (Agnolotti Filling)

Ingredients:

• 6 lamb necks (Beverly Creek)
• Salt and black pepper
• Mirepoix (carrot, celery, onion)
• Red wine
• Chicken stock
• Orange peel
• Thyme sprigs
• Prepared sofrito
• 1 cup chopped mint
• 1 cup chopped parsley
• 1 cup chopped coriander

Method:

1. Season lamb necks with salt and pepper and sear until browned.
2. Sauté mirepoix in the same pan and set aside.
3. Reduce red wine and chicken stock separately.
4. In a deep roasting pan, layer the roasted mirepoix, thyme, and orange peel.
5. Cover with cheesecloth, place lamb necks on top, and pour over the reduced liquids.
6. Cover with foil and braise at 175°C overnight.
7. Once cooled, shred lamb neck meat, removing bones, sinew, and gristle.
8. Fold in sofrito, reduced braising liquid, mint, parsley, and coriander. Season to taste.

Step 5: Making the Agnolotti

1. Roll out pasta dough and punch circles using a ring cutter.
2. Brush with egg wash.
3. Place a small spoonful of braised lamb neck filling in the centre.
4. Fold and seal with a fluted punch.
5. Freeze until ready to cook.

Step 6: Squash Succotash

Ingredients:

• Green zucchini (small dice)
• Yellow zucchini (small dice)
• Butternut squash (small dice)
• 6 saffron threads
• Garlic (brunoise)
• Shallot (brunoise)
• Picked thyme
• Sea salt

Method:

1. Sweat diced squash in butter with saffron.
2. Halfway through cooking, add garlic and shallot.
3. Finish with thyme and season to taste.

To Serve:

1. Sear and cook the lamb rack to your desired doneness.
2. Cook the agnolotti in boiling salted water until tender.
3. Sauté the zucchini ribbons, baby zucchini, and sunburst squash until just tender.
4. Plate the lamb rack with agnolotti and squash succotash.
5. Spoon over the roasted garlic gastrique.
6. Serve immediately.

Ontario Lamb Rack with Roasted Heart of Palm, Fermented Garlic & Pistachio

This restaurant-worthy dish brings together the delicate richness of Ontario pasture-raised lamb with bold spring flavours like fermented garlic, pistachio, and roasted heart of palm. Perfect for Easter or any special occasion.

Chef Jason’s Tip:

“For dishes like these, sourcing matters. I always recommend using locally raised lamb when you can, it makes all the difference. Beverly Creek’s lamb is naturally raised and delivers the flavour and quality I look for in my kitchen.”

Ingredients

Main Components:

• 1 Beverly Creek Ontario lamb rack
• Pistachio purée (recipe below)
• Fermented garlic purée (recipe below)
• Pickled vegetables (recipe below)
• Roasted heart of palm (recipe below)
• Heart of palm purée (recipe below)
• Pistachio jus (recipe below)

Step 1: Pistachio Purée

Ingredients:

• 2 cups lightly toasted pistachios
• ¼ cup sugar
• 1.5 litres cold water
• 1 tbsp pistachio paste

Method:

1. Combine pistachios, sugar, and water in a pot.
2. Bring to a boil, then simmer until pistachios are soft.
3. Purée the mixture and blend in the pistachio paste.
4. Pass through a fine sieve (or tami) and store.

Step 2: Fermented Garlic Purée

Ingredients:

• 1 cup fermented black garlic
• 3 cups cold water

Method:

1. Blend garlic and water into a smooth purée.
2. Adjust consistency as needed and reserve.

Step 3: Roasted Heart of Palm

Ingredients:

• 2 solid base lengths of raw heart of palm
• Zaatar seasoning
• Sea salt

Method:

1. Season the heart of palm with sea salt.
2. Pan roast until nicely caramelised.
3. Remove from heat and season generously with zaatar.
4. Sous vide at 185°F (85°C) for 45 minutes.
5. Chill immediately and store until ready to use.

Step 4: Heart of Palm Purée

Ingredients:

• Heart of palm tops
• Butter
• Kosher salt

Method:

1. Julienne the heart of palm tops.
2. Toss with grapeseed oil and salt; let sit for 10–20 minutes.
3. In a heavy pot, gently cook the palm hearts in butter on low heat, covered, until very soft without colouring.
4. Purée until smooth and pass through a sieve (or tami).
5. Cool and reserve.

Step 5: Pickled Vegetables

Ingredients:

• 1 cup diced carrot
• ½ cup diced celeriac
• ½ cup diced Granny Smith apple
• 1 stick rosemary
• 2 cups white balsamic vinegar
• ½ cup water
• 6 tbsp sugar
• 1 tbsp kosher salt

Method:

1. Place diced vegetables and apples in a bowl with rosemary.
2. Bring vinegar, water, sugar, and salt to a boil.
3. Pour hot pickling liquid over vegetables and cover.
4. Let cool completely, remove rosemary, and store.

Step 6: Pistachio Jus

Ingredients:

• 1 cup thinly sliced shallots, rinsed
• ⅓ cup thinly sliced garlic
• ¼ cup roughly chopped raw pistachios
• 2 oz vermouth
• 2 cups chicken stock
• 2 litres lamb stock (made from Beverly Creek lamb trim)
• 1 cup veal demi-glace
• ¼ cup roasted and chopped pistachios
• 3 slices dehydrated orange peel

Method:

1. Sweat shallots, garlic, and pistachios.
2. Deglaze with vermouth.
3. Add chicken stock, lamb stock, and veal demi; reduce to desired consistency.
4. Infuse with orange peel and additional pistachios before straining.

To Serve:

1. Cook lamb rack to your preferred doneness.
2. Plate with heart of palm, purées, pickled vegetables, and pistachio jus.
3. Finish with fresh herbs or seasonal greens if desired.

Ready to cook with Ontario pasture-raised lamb?

Whether you’re hosting Easter lunch or planning a special spring meal, Ontario lamb is sure to be a crowd-pleaser. From pasture-raised French racks to leg roasts and prime rib roasts, our pasture-raised lamb is tender, flavourful, and raised with care. Shop our fresh lamb cuts online now, or get in touch for wholesale orders.