There is a certain magic to spring in Ontario—the air turns crisp and sweet, and our thoughts naturally drift toward outdoor dining and bold, fresh flavors. At Mettawas Station, we believe that great ingredients should do the heavy lifting. That is the philosophy behind Majanna’s Wine Jelly.
These Spiedini (Italian skewers) are a tribute to traditional Mediterranean grilling but with a refined twist. By using Majanna’s as a finishing glaze, you aren’t just adding sweetness; you are layering the complex aromatics of a fine vintage directly onto the flame-kissed lamb. Whether you choose the herbaceous notes of the Pinot Noir or the playful heat of the Chardonnay Habanero, this dish is designed to be the centerpiece of your first garden party of the year.
Spring Lamb Spiedini with Majanna’s Wine Jelly Glaze
Serves: 4 | Prep time: 20 mins | Cook time: 8–10 mins
Ingredients:
- 1.5 lbs Lamb leg or shoulder, cut into 1-inch cubes
- 1/2 cup Majanna’s Wine Jelly (Herbed Pinot Noir, Rosé, Cranberry Cabernet, or Chardonnay Habanero)
- 2 tbsp Extra virgin olive oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh rosemary, finely chopped
- 1 tbsp Fresh lemon juice
- 1 tsp Kosher salt and cracked black pepper
- Optional: Fresh mint or lemon wedges for garnish
Instructions:
- Marinate the Lamb: In a medium bowl, toss the lamb cubes with the olive oil, garlic, rosemary, lemon juice, salt, and pepper. Let it sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours).
- Prepare the Glaze: Place your chosen flavor of Majanna’s Wine Jelly in a small saucepan over low heat. Whisk gently until it reaches a fluid, pourable consistency. If using the Chardonnay Habanero, you may add a teaspoon of water to keep the heat balanced. Set aside half of the melted jelly for serving.
- Skewer: Thread the lamb cubes onto metal or soaked wooden skewers. Avoid overcrowding the meat so the heat can circulate.
- Grill: Pre-heat your grill to medium-high. Place the skewers on the grates. Grill for about 3–4 minutes per side.
- The Glaze: During the final 2 minutes of cooking, generously brush the lamb with the melted jelly. Let it bubble and caramelize into a shiny, savory crust.
- Finish: Remove from the heat and let rest for 3 minutes. Drizzle with the remaining reserved jelly and garnish with fresh mint or a squeeze of lemon.
Chefs Note:
The beauty of this recipe lies in the versatility of the jelly:
Herbed Pinot Noir: Gives a deep, savory, “woodland” finish.
Rosé: Bright, floral, and perfect for a light lunch.
Cranberry Cabernet: Adds a tart, bold fruitiness that cuts through the richness of the lamb.
Chardonnay Habanero: For those who want a sweet-heat “kick” that lingers beautifully.
