TRIUS RED

303800    750 mL   $22.95

Taste profile: This medium to full-bodied, with good structure and moderate to firm tannins. Ripe fruit-forward flavours of black currant, black cherry and blackberry, accented by sweet spice, oak, dark chocolate and anise. Wonderful notes of black cherry and toasty oak linger on the finish.

Pairs with: Rich meat dishes, like grilled lamb or roasts. Or serve it after dinner with dark chocolate!

A Vintages Essential*

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*Vintages Essentials Collection is always available in Vintages at select LCBO locations. Visit vintages.com.


GRILLED LAMB T-BONES

By: Lucy Waverman

A lamb T-bone is similar to a beef T-bone steak but smaller. Buy lamb loin chops with the tenderloin attached. Ask the butcher to cut them 2 inches (5 cm) thick. Serve 1 or 2per person depending on appetite.

2 tsp (10 mL) honey 
2 tsp (10 mL) finely chopped garlic 
1 tsp (5 mL) grated lemon rind 
2 tbsp (30 mL) chopped rosemary 
2 tbsp (30 mL) chopped parsley 
¼ cup (60 mL) olive oil 
2 tbsp (30 mL) crushed peppercorns 
8 lamb loin chops, 2 inches (5 cm) thick, trimmed 
Salt to taste

1 Combine honey, garlic, grated lemon rind, rosemary, parsley, olive oil and peppercorns. Spread over lamb chops and let marinate for 1 to 2 hours. 

2 Preheat grill to high. 

3 Season lamb with salt, and grill with lid closed for 5 to 7 minutes a side, or until lamb is cooked to desired degree of doneness. Remove from grill and let rest for 5 minutes.Serve with Caponata and Grilled Italian Potatoes. 

Serves 4

CAPONATA

This is used as a sauce for the lamb. On another occasion, serve it cold as a dip or with crostini. Sicilian eggplant is the football-shaped eggplant with a purple skin that is white around the stem. It is sweeter and less seed-filled than regular eggplants—although regular ones can also be used, if necessary.

¼ cup (60 mL) olive oil 
1 cup (250 mL) chopped onion 
1 medium Sicilian eggplant, peeled and cut into small dice, about 6 cups (1.5 L) 
Salt to taste 
2 cups (500 mL) chopped zucchini 
1 tbsp (15 mL) chopped garlic 
¼ tsp (1 mL) chili flakes 
1 tbsp (15 mL) tomato paste 
½ tsp (2 mL) anchovy paste (or 2 chopped anchovies) 
2 cups (500 mL) chopped 
fresh or drained canned tomatoes 
1 tbsp (15 mL) red wine vinegar 
1 tsp (5 mL) sugar 
¼ cup (60 mL) chopped black olives 
2 tbsp (30 mL) capers 
Salt and freshly ground pepper 
1 tbsp (15 mL) chopped fresh oregano 

1 Heat olive oil in a large skillet over medium heat. Add onions and sauté for 10 minutes or until softened. Add eggplant, season with salt and cook for 5 minutes, then add zucchini and cook 5 to 10 minutes longer or until softened and eggplant is lightly browned. 

2 Add garlic, chili flakes, tomato paste and anchovy paste and cook for 2 minutes more. Add tomatoes, vinegar and sugar and cook until flavours are well combined, about 7 to 10minutes. Stir in olives and capers and season with salt and pepper to taste. Add oregano just before serving. 

Serves 4 generously 

GRILLED ITALIAN POTATOES

Use a metal pan that you place on the grill to give the potatoes a good colour. They taste decadent with the lamb.

1½ lbs (750 g) small red new potatoes, scrubbed 
12 cloves garlic, peeled 
3 tbsp (45 mL) olive oil 
3 tbsp (45 mL) lemon juice 
Salt and freshly ground pepper 
½ cup (125 mL) grated Parmesan 
2 tbsp (30 mL) chopped basil 

1 Preheat grill to high. 

2 Place potatoes in a metal baking dish. Add garlic, toss with olive oil and lemon juice and season with salt and pepper. Cover baking dish with foil and grill for 20 to 25 minutes, shaking pan occasionally, or until potatoes are tender and lightly browned. 

3 Remove from heat, sprinkle with Parmesan and basil and toss until cheese is melted and well combined. 

Serves 4

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