Pair with Bulwark Hopped cider

Serves 2

Oil fryer
Hand-cut fries made from three medium-sized russet potatoes
Sea salt to taste

½ lb (1 kg) fresh NS lamb cubed
2 tbsp (30 ml) butter
½ cup (125 ml) mushrooms
½ an onion sliced
1 tsp (5 ml) Dijon mustard
Pinch (5 ml) fresh thyme
1 cup (250 ml) beef broth
½ cup (125 ml) Bulwark Hopped cider
4 oz (125 ml) feta cheese
Sea salt and pepper to taste

Directions

Melt butter in a medium-sized frying pan over medium-high heat, add the cubed Nova Scotia lamb and sear on all sides until medium rare, set aside, add the mushrooms, onions and thyme to the pan, sauté until caramelized, add the Dijon mustard and deglaze the pan with the cider and broth scraping up any brown bits from the bottom, let reduce until thick, add the lamb and any accumulated juices to the pan and stir to coat.

Prepare French fries and generously coat with sea salt.

Assemble cooked French fries with the lamb and feta then pour the gravy over top.