Tucked away on Benvenuto Place off Avenue Road and overlooking the dazzling lights of downtown Toronto, Scaramouche is a culinary institution, consistently ranked as one of the city's best since it opened in 1980. Long celebrated by customers and critics alike for its unwavering commitment to excellence and ensuring each dining experience is a truly memorable one, Chef-owner Keith Froggett’s sophisticated cuisine is consistently well-executed and crafted with finest seasonal local ingredients. The presentation is beautiful, the food is sophisticated and always absolutely delicious.
Last year, Scaramouche began offering takeout for the first time in its 45-year run in response to the extended dining room closures, offering both an à la carte menu and in-house prepared grocery items from Tuesday through Saturday, and brought back its annual Lobster’licious event in take-out form. Running yearly since 2009, Froggett says Lobster’licious originally started as a response to Toronto’s Winterlicious event. “We didn’t feel that the parameters of that worked for us, so we tongue-in-cheek started Lobster’licious and it became the success it has been,” he explains. Froggett says that in years past, the event offered diners a choice of appetizers, mains and desserts, but to simplify Lobster’licious for takeout this year, they’re currently offering a single, three-course menu, including a lucscious Lobster Bisque, decadent Butter Poached Lobster with Cavatelli Pasta and silky Passionfruit Curd with Pistachio Crumble.
Butter Poached 1 1/2 lb East Coast Lobster with house made cavatelli pasta, Meyer lemon relish, caramelized fennel, roasted sweet peppers, spinach and lemon beurre fondue
Passionfruit Curd and Pistachio Crumble, with meringue, whipped cream, mango and lime
www.scaramoucherestaurant.com
Keith Froggett's Braised Leg of Lamb
Serves 4-6
Recipe courtesy of chef Kieth Froggett
1 large red or white onion, sliced
1 carrot, coarsely chopped
1 small fennel bulb
1/2 small celeriac, or celery root
1 head of garlic, cut in half
2 kg bone-in leg of lamb
olive oil
salt and pepper
2 tbsp tomato paste
3 tbsp all-purpose flour
1 cup dry red wine
4 cups chicken broth
2 plum tomatoes, coarsely chopped
14 gram package dried mixed mushrooms
sprig of fresh rosemary
sprig of fresh thyme
Preheat oven to 300°F. Prepare vegetables and garlic. Rub lamb all over with oil, then generously sprinkle with salt and pepper. Rub into meat. Tie with butcher string, if you wish. Coat with oil the bottom of a roasting pan large enough to hold lamb. Place pan over two burners on medium-high heat. Add lamb. Brown on all sides, 4 to 6 minutes. Reduce heat to medium if oil smokes. Place lamb on a plate.
Coat pan with more oil. Add onion, carrot, fennel, celery root and garlic. Reduce heat to medium. Stir often until onion is light golden, 5 to 7 min. Stir in tomato paste. Sprinkle with flour and stir in. Add wine. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Gradually stir in broth. Bring to a boil, stirring often, then reduce heat to medium. Stir in tomatoes, mushrooms and herb sprigs. Add lamb and any juices collected on plate. Cover with a tight fitting lid or foil. Roast in centre of oven, basting and turning meat occasionally, until lamb is very tender, 3 to 3 1/2 hours. Remove lamb to a cutting board and cover with foil.
Strain the pan liquid and vegetables through a sieve into a large saucepan. Using a ladle, press down on the vegetables to extract their flavourful liquid, then discard the vegetables. While this may seem a waste, their flavour has all been simmered into the sauce; they’re just mushy at this point. To intensify flavour, boil over high heat, stirring often, until thickened, about 15 to 20 minutes. Slice the lamb and drizzle with sauce.
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