A Shuswap Summer Feast

The smell of rosemary, garlic, and citrus drifting through the warm Shuswap air… to me, that’s summer.

Summer means unforgettable days at the lake, exploring BC’s most vibrant trails, and enjoying amazing live music at Roots and Blues, and Wednesdays on the Wharf. Most importantly, it means Shuswap fruit and berries are back in full swing.

This recipe is my ode to summer and to the farmers and food producers who make our community so memorable. Every single blueberry from Madalea Growers or apricot from Peterson’s Orchard carries an incredible amount of care and work. We are truly lucky to be connected to some of the world’s best fruit, vegetables, and proteins right here in the Shuswap.

For this dish, I prepared a beautiful leg of lamb, full of bright Caribbean summer flavours but served in the classic Sunday roast style I grew up loving.

"Why Lamb?"

In my family, roast dinners were always a Sunday tradition. My Mom would make my Dad’s favourite roast beef or chicken, but add Puerto Rican spices from her own childhood. Every meal became a wonderful blend of cultures and traditions - Yorkshire puddings with chorizo and mash, chicken roasted with lemon, guava, and garlic.

For lamb, I look for rich meat that’s rosy pink with cream-white fat. I’ve never gone wrong with Maca Ranch or Yankee Flats Meats. I frenched the bone myself and tied it for even cooking (your local butcher can do this for you too).

I like to score the meat, insert garlic deep into the flesh, and marinate it overnight with paprika, salt, lemon zest, coriander, pepper, and sofrito. (See my family sofrito recipe here — or try Cecelia’s Flavour Fusions Herbaceous Fusion marinade).

---

Sides make a roast dinner truly shine, especially in summer when the markets are overflowing.

• From La Grange at the farmers’ market, I grabbed bright yellow cauliflower and green beans. The cauliflower became Honey Harissa Charred Cauliflower with Pistachio and Sofrito - spicy, sweet, and a little smoky.

• The beans were turned into Lemon Tarragon Green Beans, a chef-era favourite that balances the richness of the lamb.

• And because my table isn’t complete without a big, beautiful salad, I used summer peas, mint, Peterson’s Orchard apricots, Madalea blueberries, and Tanto Latte creamy feta to make an Apricot, Mint, and Pea Salad with Lazy Daisy Farm haskap dressing.

---

I asked my guests to bring a bottle each from Marionette Winery (red) and Sunnybrae Vineyards (white).

• The red brought depth to the lamb’s richness.

• The white refreshed the palate between bites, making it perfect with the salad and cauliflower.

Summer is simple, summer is good food.