Now that Spring has sprung and Easter celebrations are around the corner, we wanted to share some season-worthy recipes to help you celebrate. James Beard Award-Winning Chef JJ Johnson partnered with Buchanan’s to share a fitting recipe of Shawarma-Style Lamb and Rice with a Whisky Apricot Dried Fruit Compote paired perfectly with Buchanan’s Signature Raspberry cocktail.

Bring in the new season at home by trying these unique and flavorful recipes designed to transport your taste buds from the mind of one of New York’s most notable chefs.

Signature Raspberry
Ingredients

• 1.5 oz Buchanan’s Deluxe
• 4-5 Raspberries (muddled)
• .75 oz Lemon Juice
• .75 oz Ginger Syrup
• 2-3 oz Club Soda
• 3 drops Aromatic Bitters on top of cocktail

Preparation: First, muddle the raspberries. Mix all ingredients except club soda in a shaker over ice, double strain and pour over ice in a tall glass.

Add 2-3 oz club soda. Add 3 drops of the aromatic bitters and lightly mix in.

Garnish: Two raspberries and mint bouquet

Glassware: Tall Glass

Shawarma-Style Lamb and Rice
Active cook time: 2 to 2 1⁄2 hours (plus at least 1 hour marinating time)
Serves: 6 to 8

FOR THE SHAWARMA LAMB:
● 4 teaspoons garlic powder
● 4 teaspoons ground cinnamon
● 2 teaspoons freshly ground black pepper
● 2 teaspoons freshly grated nutmeg
● 2 teaspoons chili powder
● 1 teaspoon ground cloves
● 1 teaspoon ground cardamom
● One 6-pound boneless lamb shoulder, rolled and tied
● Kosher salt (preferably Diamond Crystal)
● 1⁄4 cup extra-virgin olive oil

FOR THE WHITE GARLIC SAUCE:
● 1⁄2 cup Greek yogurt or sour cream
● 1⁄2 cup mayonnaise
● 6 garlic cloves, grated into a paste
● 2 tablespoons minced fresh Italian parsley
● 1⁄2 teaspoon ground coriander
● Grated zest and juice of 2 limes
● Large pinch of kosher salt (preferably Diamond Crystal)
● Large pinch of freshly ground black pepper

FOR THE SHAWARMA RICE:
● 1 tablespoon olive oil
● 4 garlic cloves, minced
● 1 teaspoon kosher salt (preferably Diamond Crystal)
● 1 teaspoon Shawarma Spice Mix (reserved from above)
● 1⁄2 teaspoon ground turmeric
● 2 cups long-grain white rice, rinsed
● 3 1⁄2 cups beef stock

FOR SERVING:
● 4 plum tomatoes, diced
● 2 large cucumbers, halved lengthwise, seeds removed, and diced
● 3 cups shredded romaine lettuce

STEPS:
1. For the spice mix: Combine the garlic powder, cinnamon, pepper, nutmeg, chili powder, cloves, and cardamom in a small bowl. Set aside 1 teaspoon of the mixed spices for seasoning the rice.
2. To marinate the lamb: Place the lamb in a large bowl and sprinkle it generously with salt.
Mix the spice mix and olive oil together and rub it all over the lamb, coating it on all sides. Cover with plastic wrap and marinate for 1 hour at room temperature, or, preferably, in the refrigerator for up to overnight.
3. Preheat the oven to 400 degrees F. If the lamb was refrigerated, bring it to room temperature.
4. Place the lamb on a rack in a roasting pan and roast, uncovered, for 30 minutes, or until the meat is well browned. Lower the heat to 300 degrees F.
5. Add 1⁄4 cup water to the roasting pan, pouring it around the lamb, and cover the meat with a piece of foil. Roast for 11⁄2 to 2 hours, until the internal temperature reaches 145 degrees F and the lamb is tender, basting it occasionally with the pan drippings. If at any time the pan seems dry, add another 1⁄4 cup of water to it.
6. While the lamb is roasting, prepare the white garlic sauce: In a small bowl, whisk together the yogurt, mayonnaise, garlic paste, parsley, coriander, lime zest, lime juice, salt, and pepper. Cover and refrigerate until serving time.
7. When the lamb is almost done, start the rice. Add the olive oil to a large saucepan set over medium-low heat. Add the garlic and sauté for 1 minute. Stir in the salt, the spice mix, and turmeric and cook, stirring, for 1 minute. Add the rice and beef stock, stir, and
bring to a boil. Reduce the heat to low, cover the pan, and simmer for 20 minutes.
8. Remove the pan from the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork and keep warm until ready to serve.
9. When the lamb is done, remove it from the oven and let it rest for15 minutes, then transfer it to a carving board, and pour the remaining pan drippings into a small saucepan or serving vessel.
10. To serve, place the tomatoes, cucumbers, and shredded lettuce in separate serving bowls. Transfer the white garlic sauce to another serving bowl. Reheat the lamb
drippings and pour into a serving jug.
11. Carve the lamb against the grain into 1⁄2-inch-thick slices and arrange on a large platter.
12. Transfer the rice to a serving bowl. Bring everything to the table and pour the hot lamb drippings over the rice and lamb.
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Whisky Apricot Dried Fruit Compote
Yield: 3 cups
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes

INGREDIENTS:
● 2 cups apricots, chopped
● ¼ cup dates, quartered
● ¼ cup currants
● ¼ cup golden raisins
● 1 red onion, julienned
● 4 Asian pears, medium diced
● ¾ cup Buchanan’s DeLuxe Whisky
● 3 cups chicken stock
● Juice and peeled zest of 1 lemon, zest removed with a vegetable peeler
● ½ teaspoon kosher salt

STEPS:
1. Combine all ingredients in a medium 4-quart saucepan over medium heat.
2. Cover partially and simmer for about 20 minutes, until the fruit is nicely plump and reconstituted