TC Recipe: Leg of Lamb with Blueberry Basil Relish

August 20 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: 2009 NxNW Columbia Valley Cuvée
Serves 2

Leg of Lamb with Blueberry Basil Relish

We have had a spectacular blueberry harvest at King Estate this year. Our gardener, Jessie Russell, has redefined what a quality blueberry should be. So of course I am eating handfuls of fresh blueberries daily and putting them on everything. When I put the blueberries with some of our fresh basil I knew the combination was recipe worthy. The Cuvée has some blueberry notes of its own so this wine became an easy bridge on the palate. Pairing this wine with lamb is just wonderful every time. The basil provides a floral spicy tone that works to clean the palate between bites while maintaining a slight basil aroma. I suggest serving this dish with chanterelles and sweet corn while they are in season. The blueberry relish is also great with seafood, poultry or pork.


  • 2 each 5 oz portions of Lamb Leg, from your local butcher
  • 2 T olive oil
  • salt and pepper
    Blueberry Relish

  • ½ pint blueberries, cut in half
  • pinch lemon zest
  • 1 T fresh basil, julienne
  • 2 tsp red onion, chopped
  • 1 T honey
  • 1 T red wine vinegar
  • 2 tsp red wine
  • 1 tsp pink peppercorns, cracked
  • salt and pepper to taste


Blueberry Relish
Mix all ingredients and let sit covered in refrigerator for 1 hour. The relish will keep for up to 4 days.

Lamb Leg
Season the lam leg pieces with salt and pepper. Heat sauté pan, add olive oil and allow it to heat just to its smoking point. Gently lay the lamb leg into the oil and reduce heat to medium. Sear on all sides, when the lamb feels firm remove from heat and allow to rest a few minutes. Slice lamb thinly and serve with blueberry relish.