Chef Debbie Vance’s lamb sugo

Semiahmoo Resort executive chef Debbie Vance has wasted no time bringing flavors to life for guests since starting September 1. Vance shares one of her recipes, a lamb sugo, for a scrumptious dinner this fall.

Ingredients

• 2 pack merguez out of casing, crumbled 3/4-inch chunks

• 5 pound lamb cut in 1-inch chunks

• 1 cup yellow onion

• 1 cup celery

• 1 cup carrots

• 1 cup fennel

• 6 peeled garlic, cloves roasted

• 2 cup oyster mushroom washed

• 1/2 cup tomato paste

• 2 tablespoon chicken base

• 2 tablespoon Paprika

• 1/2 teaspoon Chinese five spice

• 1 teaspoon chili flakes to taste

• Salt to taste

• Black pepper

• 3 cup red wine

• 1 1/2 quart canned tomato

• 2 quart water

• Green peas thawed frozen

Preparation method

1. Break lamb shoulder into individual muscles and clean. Cut into 1.5-inch chunks. Season with salt, pepper, Chinese five spice and paprika. Smoke with hay and olive wood for 2 hours at 200 degrees.

2. Saute merguez with vegetables. Add tomato paste and chicken base, and saute while stirring for about 10 minutes. Add wine and let reduce until au sec.

3. Add remaining ingredients except peas. Simmer for about 1-2 hours, until lamb is very tender but not over cooked.

4. Add peas when the dish is ready to be served.