Vintage Hotel’s Lamb Chops & Black Forest Cheesecake

Chimichurri Grilled Lamb Chops & Blonde Endive Salad

For a truly impressive Easter dinner bring the tastes of Noble Restaurant and The Cannery home. Executive Chef Chris Smythe’s Chimichurri Grilled Lamb Chops are a quick, easy and full of flavour. For dessert, serve and savour a delectable Black Forest Cheesecake, recipe compliments of Executive Chef Mark Longster.

Chimichurri Grilled Lamb Chops & Blonde Endive Salad

Lamb chops have a rich flavour and a fast cooking time making it ideal for a special occasion like Easter dinner. A chimichurri marinade adds the flavour of fresh herbs to the juicy lamb chops. 

Compliments of Executive Chef Chris Smythe from Noble Restaurant at Prince of Wales.  

Serves 4 people

Chimichurri Grilled Lamb Chops & Blonde Endive Salad


16 Ontario Lamb Chops
8 oz Chimichurri (purée of garlic, parsley, cilantro, red wine vinegar, olive oil, cumin seed, chili flakes and salt)
2 bunches Blonde endive lettuce
24 Caper berries
1 oz Sea salt


  1. Rub the lamb chops with half of the Chimichurri.
  2. Sear on all sides for 5 minutes, and then take off the grill and let the lamb chops rest off to the side for 5 minutes. 
  3. Once the lamb has rested, garnish with the blonde endive lettuce and caper berries then finish with more of the Chimichurri dressing.

Black Forest Cheesecake

This Black Forest Cheesecake is a creamy, decadent chocolate cheesecake with a homemade Bing cherry compote topping and fresh whipped cream! It’s the perfect treat for your Easter Brunch!

Compliments of Executive Chef Mark Longster from Cannery Restaurant at Pillar & Post

Serves 8 people

Black Forest Cheesecake from Cannery Restaurant at Pillar & Post.

Chocolate Wafer Cookie Crust


6 oz Chocolate wafers (about 28 wafers), finely ground (1 1/2 cups)
2 oz (4 tbsp) Unsalted butter, melted
2 tbsp Sugar


  1. Preheat oven to 350˚F. Pulse the ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.
  2. Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides.
  3. Bake until the crust is fragrant and darkens slightly, about 10 minutes.
  4. Let cool completely on a wire rack.

Semi Sweet Chocolate Cheesecake


1 kg Cream cheese
625 g Semi sweet chocolate
200 g Sugar
150 ml 35% Cream
30 g Sour cream
3 Eggs
2 Yolks


  1. Put the chocolate in a double boiler on medium heat until the chocolate is melted.
  2. While you’re waiting, heat the cream on low in a sauce pan (do not boil).
  3. Cream the cream cheese for about 4-5 minutes on medium speed. Scrape down the sides of the bowl 4 times during this process.
  4. Add the sugar and sour cream until incorporated, scrape down the side of the bowl again.
  5. Add the eggs and yolks and scrape down the bowl again. Add the heated cream once it is steaming.
  6. When the chocolate is melted with no visible pieces, add the chocolate to the cream cheese mix and continue to mix until the chocolate is fully incorporated.
  7. Bake at 200˚F for approximately 90 minutes for individual cheesecakes and approximately 2-2 1/2 hours for a cake.

Bing Cherry Compote


4 ½ cups Bing cherries, fresh or frozen and thawed
1cup Orange juice
½ cup Sugar


  1. Bring all ingredients to a boil in a large heavy sauce pan, and then reduce heat to medium-low.
  2. Simmer until cherries are softened and starting to release their juices, about 10 minutes.
  3. Using a slotted spoon, take the cherries out and place into a heat proof bowl.
  4. Simmer juices until it can coat the back of the spoon, 15-20 minutes.
  5. Pour reduced syrup over cherries.


To serve, spoon the cherry compote on top of the cheesecake and garnish with whipped cream and shaved chocolate. For individual cheesecakes, place some of the reduced syrup on the plate and spoon compote over the cheesecake then top with whipped cream and shaved chocolate.

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