Lauchie’s Tomme, a raw ewe milk cheese with a lovely nutty finish, is named after cheese maker Ron’s son Lauchlan. For a sharp twist, add fresh chilies, coriander and lemon zest to the lamb.
Recipe courtesy of Ron Muise, Wandering Shepherd Cheese
Red onion marmalade:
- 5 lb (2.2 kg) Cape Breton lamb shoulder
- 3 gloves local garlic
- 4–5 sprigs fresh local rosemary
- 2 Tbsp (30 ml) olive oil
- Sea salt and fresh ground pepper
- 6 red onions
- 2 cloves local garlic
- 1 Tbsp (15 ml) whole grain mustard
- 1 Tbsp (15 ml) balsamic vinegar
- Sea salt and pepper to taste
- Herb of your choice
- Fresh baguette
- Pulled lamb shoulder
- Red onion marmalade
- Lauchie’s Tomme, a few slices
For the lamb:
For the red onion marmalade:
- Preheat oven to 400°F (204°C).
- Score lamb and rub crushed garlic, chopped rosemary, oil, salt and pepper into meat.
- Place lamb in a deep roasting pan and cover tightly with foil. Put in oven for 20 minutes, and then reduce to 350°F (175°C) and cook for about 4 hours, or until lamb is coming off the bone.
For the po’boy:
- Slice onions thinly, sauté on low heat until soft. Add garlic and continue to cook for 45 minutes on the lowest heat.
- Add mustard and balsamic vinegar and cook for another 10 minutes.
- Season with sea salt, fresh ground pepper and your choice of fresh herb.
- Slice the baguette down the middle, spoon the lamb, then the marmalade. Top with Lauchie’s Tomme. (If you don’t have any, use any cheese that melts nicely.)
- Broil until cheese bubbles and browns