Issue #47 - Ottawa Outdoors Magazine

Page 53

PHOTO BY JULIE ST-JEAN

In like a lion, but lamb tastes like a delicacy EACH YEAR, THE SUN melts away our roaring winters to uncover all that is new. With spring and summer on our doorsteps, we can take great pleasure in eating well. For a perfect marriage of the fresh seasonal ingredients of spring and the welcome lifestyle of outdoor cooking, check out this Moroccan spiced grill for exciting new ideas. The irreplaceable taste of fresh herbs complement light grains. They also balance the heat of Middle East spices in both the lamb burgers and the spicy chickpea salad. LAMB BURGERS Lamb is a tender delicacy. Ground lamb from the shoulder is the most flavourful cut, and it stands up well to the heavy seasonings that make it the perfect vehicle for our Moroccan spiced grill. 2 lb (1 kg) ground lamb 1 small onion, diced fine 2 tbsp (30 mL) garlic, minced 2 tsp (10 mL) cumin 1½ tsp (7.5 mL) cayenne 2 tsp (10 mL) salt 2 tbsp (30 mL) olive oil ½ cup (125 mL) chopped fresh mint ½ cup (125 mL) ground pistachio or almonds

www.ottawaoutdoors.ca

Combine all ingredients in a large bowl. Knead well. Divide mixture into six for burgers, 12 for large kebobs or 24 for small kebobs. Barbeque burgers on a preheated grill over medium heat for approximately four minutes per side for a medium-cooked burger (140-150 degrees F). Barbeque large kebobs for approximately two minutes per side, and one minute for per side for the small kebobs. For a unique burger, serve with plain yogurt, lettuce, cucumber relish and tomato in half of a whole wheat pita pocket.

CUCUMBER MINT RELISH A refreshingly light condiment that takes only minutes to prepare, but tastes like you spent hours in the kitchen. Add this to yogurt for a homemade tzatziki. 1 English cucumber, seeded and diced fine 2 tbsp vegetable oil 1 shallot, diced fine 1 clove of garlic, minced ¼ cup white wine vinegar or rice vinegar ¼ cup mint pinch of each salt and pepper Heat oil in a skillet over medium heat. Cook shallots and garlic briefly for one minute. Add vinegar, salt, pepper and fresh mint. Pour over diced cucumber. Makes 4-6 servings.

OTTAWAOUTDOORS | 53


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Articles inside

In like a lion, but lamb tastes like a delicacy

4min
pages 53-56

Ideas for a relaxing backyard

4min
pages 51-52

Hike from Ottawa to Kingston with the Rideau Trail Association

2min
page 45

Quebec’s Dumoine River watershed faces the future

6min
pages 46-47

Support MitoCanada

2min
page 44

Budapest Beckons

3min
pages 42-43

Cast off, set sail, take the helm and climb aloft

4min
pages 40-41

Bug-free camping and other helpful tips

2min
page 37

Hollywood survival myths can kill

3min
pages 38-39

Making molehills out of mountains

3min
pages 35-36

Ottawa Outdoors Music Festivals

1min
page 31

Outdoor Summer Adventure Clubs

0
page 32

Cool Gear Hot Clothing

2min
page 30

Get set for that first backcountry adventure

2min
pages 20-21

Two bike roads for all ambitions

3min
pages 28-29

Survival Quiz

4min
pages 26-27

Climbing into a colour spectacular

3min
pages 18-19

Finding your inner dragon

3min
pages 24-25

Seven reasons to visit Dows Lake Pavilion

2min
page 17

Choosing the right stove

3min
page 13

Old rhymes – fact or fancy?

4min
page 16

How to portage like a pro

6min
pages 11-12

Tie the perfect boot knot

4min
pages 7-8

A definitive new book on beavers

4min
pages 14-15

Human and natural history on Wolf and King Mountain trails

6min
pages 5-6

Publisher’s Letter

3min
page 4

Arnprior's Macnamara trail

4min
pages 9-10
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