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Brown Ale Lamb Poutine

Holiday 2021
F202106028.jpg
food and drink

BY: Jennifer MacKenzie

You may find yourself making the Brown- Ale-Braised Lamb Shanks just to make this poutine! If you happen to have saved some bacon fat and you’re feeling indulgent, smear the parchment paper with a thin layer before adding the potatoes and reduce the oil by half. Turn on the convection fan on your oven, if you have one (and reduce the baking time by a few minutes), for extra crispiness or use your air fryer to cook the potatoes. Curds really do finish the poutine off in fine fashion, but shredded cheddar will work too.

4 large oblong baking potatoes, about 3 lbs (1.36 kg)
2 tbsp (30 mL) malt or cider vinegar
2 tbsp (30 mL) sunflower or canola oil
1/2 tsp (2 mL) coarse sea or kosher salt, plus more to taste
Freshly ground pepper to taste
2 leftover Brown-Ale-Braised Lamb Shanks, meat shredded
2 cups (500 mL) leftover sauce from Brown-Ale-Braised Lamb Shanks
4 oz (115 g) cheese curds or 1 cup (250 mL) shredded cheddar cheese

1. Preheat oven to 400°F (204°C), using convection if you have it. Line a rimmed baking sheet with parchment paper.

2. Scrub potatoes under running water, or peel if you prefer. Cut lengthwise into sticks, about 3/4 inch (2 cm) square. Place on a baking sheet and drizzle with vinegar, oil, 1/2 tsp (2 mL) salt and pepper. Toss to coat, then spread out in a single layer on a baking sheet.

3. Bake on lower rack in oven for 25 minutes. Flip fries over with a spatula and bake for about 20 minutes longer or until crispy, browned and tender inside.

4. Meanwhile, combine lamb and sauce in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 5 minutes or until sauce is bubbling and lamb is hot.

5. Season fries with salt and pepper, and pile onto individual serving dishes. Spoon lamb and sauce over fries, layering with cheese curds.

Serves 4

What to Serve

F202106028.jpg
food and drink

Brown Ale Lamb Poutine

Holiday 2021

BY: Jennifer MacKenzie

You may find yourself making the Brown- Ale-Braised Lamb Shanks just to make this poutine! If you happen to have saved some bacon fat and you’re feeling indulgent, smear the parchment paper with a thin layer before adding the potatoes and reduce the oil by half. Turn on the convection fan on your oven, if you have one (and reduce the baking time by a few minutes), for extra crispiness or use your air fryer to cook the potatoes. Curds really do finish the poutine off in fine fashion, but shredded cheddar will work too.

4 large oblong baking potatoes, about 3 lbs (1.36 kg)
2 tbsp (30 mL) malt or cider vinegar
2 tbsp (30 mL) sunflower or canola oil
1/2 tsp (2 mL) coarse sea or kosher salt, plus more to taste
Freshly ground pepper to taste
2 leftover Brown-Ale-Braised Lamb Shanks, meat shredded
2 cups (500 mL) leftover sauce from Brown-Ale-Braised Lamb Shanks
4 oz (115 g) cheese curds or 1 cup (250 mL) shredded cheddar cheese

1. Preheat oven to 400°F (204°C), using convection if you have it. Line a rimmed baking sheet with parchment paper.

2. Scrub potatoes under running water, or peel if you prefer. Cut lengthwise into sticks, about 3/4 inch (2 cm) square. Place on a baking sheet and drizzle with vinegar, oil, 1/2 tsp (2 mL) salt and pepper. Toss to coat, then spread out in a single layer on a baking sheet.

3. Bake on lower rack in oven for 25 minutes. Flip fries over with a spatula and bake for about 20 minutes longer or until crispy, browned and tender inside.

4. Meanwhile, combine lamb and sauce in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 5 minutes or until sauce is bubbling and lamb is hot.

5. Season fries with salt and pepper, and pile onto individual serving dishes. Spoon lamb and sauce over fries, layering with cheese curds.

Serves 4

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