Mint Pesto Rack of Lamb

A Taste of Tesoro

By Anthony Vanderwal | Photography by Clay Dolan

A favourite among locals, weekenders and visitors alike, Tesoro is 23 years young and still humming. Tucked into its intimate space with an open kitchen at the heart of the room, the restaurant has long been defined by warmth— both on the plate and in the welcome. Chef Anthony Vanderwal (known affectionately as Chef Tony) builds his menus around scratch-made sauces, slow reductions and house-prepped ingredients, elevating rustic Italian comfort food through patience, technique and a deep respect for flavour.

Next door, Tesoro Mercato carries that same spirit into a lively market setting, offering fresh and frozen entrées, Italian pantry staples, desserts, giftware and a daily selection of hot sandwiches, soups and salads.

This spring, Chef Tony shares a trio of recipes rooted in the classics—peppery arugula crowned with roasted portobello and goat cheese, mint-bright rack of lamb and silky pistachio-kissed panna cotta—each thoughtfully paired with wines from Adamo Estate Winery.

Recreate the full experience at your own dining table and savour a taste of Tesoro this season.

MINT PESTO RACK OF LAMB

A classic pairing, Chef Tony roasts tender racks of lamb and finishes them with a bright mint pesto, served alongside fettuccine and delicate zucchini ribbons for a dish that is both rustic and refined. Serves 4.

WINE PAIRING
2018 Meritage, Adamo Estate Winery
A structured Bordeaux-style blend with layered notes of blackberry, cassis, leather and baking spice, aged 16 months in French oak. Smooth tannins and fresh acidity stand up beautifully to Ontario lamb, while hints of mocha, toasted hazelnut and cocoa echo the caramelized sear. Open 30–45 minutes before serving to allow the wine to fully express its depth.

PASTA

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, 11–12 minutes. Drain, toss with 1 tbsp olive oil and set aside.

ZUCCHINI

Slice zucchini into long ribbons using a mandolin or vegetable peeler.

LAMB & ASSEMBLY

Preheat oven to 425°F. Season lamb with salt and pepper. Sear in a hot cast iron pan with olive oil until browned on all sides. Transfer to oven and roast until internal temperature reaches 130°F for mediumrare. Rest 10–15 minutes before slicing. TIP: Cover exposed bones with foil to prevent burning.

While lamb rests, heat a sauté pan with olive oil. Add one crushed garlic clove and cooked pasta. Stir until fragrant. Deglaze with white wine and allow to reduce. Fold in zucchini ribbons and season with salt and pepper. Remove from heat.

Smear ricotta onto plates. Twirl pasta into a nest at centre. Slice lamb and arrange alongside. Drizzle with mint pesto. Garnish with fresh mint and lemon wedges.

ROASTED PORTOBELLO & GOAT CHEESE SALAD

Fresh arugula topped with warm roasted portobello caps, creamy goat cheese and sweet cherry tomatoes—the perfect balance of acidity and brightness. Serves 4.

WINE PAIRING:
Sogno Unoaked Chardonnay, Adamo Estate Winery
A crisp stainless steel–fermented Chardonnay with bright citrus and stone fruit notes. Its lively acidity lifts the earthy mushrooms and balances the tang of goat cheese, while a subtle creaminess rounds out the dish.

4 garlic cloves
1 rosemary sprig
2–3 basil leaves, chopped (optional)
1/3 cup dry white wine
Goat cheese (enough to fill each mushroom cap)

DIRECTIONS:

MUSHROOMS

Preheat oven to 400°F with rack set in the upper-middle position. Remove stems and discard. Using a spoon, scrape out the dark gills from inside each cap.

Brush the inside of each mushroom with olive oil. Season with salt and pepper. Arrange gill-side up on a baking sheet.

Crush one garlic clove and divide evenly among the caps. Add a small piece of rosemary to each. Pour white wine around (not over) the mushrooms. Roast 15 minutes, until tender and beginning to brown.

Flip mushrooms, discard any excess liquid and roast an additional 3–5 minutes.

Allow to cool slightly. Top each cap with halved cherry tomatoes and goat cheese. Return to oven and roast about 10 minutes, until cheese is soft and warmed through.

SALAD

Place arugula in a large bowl. Add olive oil, balsamic vinegar and honey. Season with salt and pepper. Toss gently with crushed walnuts.

Arrange dressed greens on plates. Top each with a warm mushroom. Drizzle with balsamic reduction and garnish with fresh basil.

PISTACHIO & VANILLA PANNA COTTA

A classic Italian dessert defined by delicate sweetness, silky texture and understated elegance—the perfect finish to a spring meal. Serves 4

WINE PAIRING:
2023 Estate Riesling, Adamo Estate Winery
An off-dry Riesling with vibrant acidity and expressive notes of citrus, apricot, green apple and honey. Its balanced sweetness complements the delicate vanilla cream, while the bright acidity cuts through the richness and enhances the nutty pistachio finish. Elegant enough to finish the meal— and refreshing enough to linger in the glass long after dessert.

DIRECTIONS:

PANNA COTTA

Pour cold water into a bowl. Sprinkle gelatin evenly over surface and let stand 10 minutes until bloomed and gel-like. In a small saucepan, combine cream, sugar and vanilla. Heat just below a boil, stirring until sugar dissolves.

Add bloomed gelatin and stir until fully dissolved. Remove from heat.

Divide mixture among jars. Cool to room temperature before refrigerating. Chill at least 2 hours, or up to 24 hours, until set.

PISTACHIO BUTTER

Preheat oven to 350°F. Spread pistachios on a parchment-lined baking sheet.

Toast 8–10 minutes, shaking once, until fragrant. Cool.

Pulse pistachios in a food processor until broken down. Reserve 1/4 cup for garnish.

Continue processing remaining nuts until a thick paste forms, scraping sides as needed. Add coconut oil and blend until smooth and creamy.

TO SERVE

Spoon pistachio butter over each panna cotta. Sprinkle with reserved crushed pistachios. Drizzle with honey and finish with a pinch of sea salt.