The inspiration for this pot roast was a bottle of
pinot noir that I opened thinking it was chardonnay. I'm not a red wine drinker so I decided to
use some of it up in this dish.
The result was hearty – the meat was a tad overcooked
but that could be easily remedied.
Ingredients:
Small lamb roast
Bacon
Red wine (pinot noir but any would do)
Stock cube
1 tablespoon of flour
Oil/butter/garlic oil
½ onion
Knob of ginger
Salt & Pepper
Fresh mint
Potatoes
Heel of parmesan cheese
Handful of dried cranberries/sultanas
1 stalk of rosemary (maybe ½ enough)
Bay leaf
Squirt of tomato paste
2 tsp of lemon juice
Method:
Fry off your bacon in the bottom of the pan using the
oil mix – I forgot to do it first so had to do it separately.
Add your chopped onion and then the flour
Put in the meat and all the other ingredients (except
the potatoes and mint)
Add the potatoes after half an hour
When the potatoes and meat are cooked – take them out
and set aside. Boil the liquid briskly
until it gets thick enough to be a sauce and then put the meat and potatoes
back in.
Add a little chopped mint just before serving.
Sounds good Carole. I did that recently with a bottle of red that wasn't wonderful.
ReplyDeleteI love the flavor of cooking with wine although I don't think of it very often. Sounds good
ReplyDeleteSounds lovely! As you know by now, I love lamb.
ReplyDeleteThis sounds very rich, good food for a cold night which is what we are getting in north Florida in December. I’ll bet your temps are so warm
ReplyDelete#jealous
Looks delicious... Lamb with mint sauce is my absolute favourite x
ReplyDeleteJulia Child had some fabulous lamb roast recipes that often used rosemary like this one. She suggested leaving a bit of pink inside the lamb.
ReplyDeletebest... mae at maefood.blogspot.com