Recipe by Lorac
Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!
Top Review by JustJanS
As promised, we tried this tonight. You certainly have my tastes worked out Lorac, it was delicious. I really love a reduced sauce rather than a flour thickened one, as I think it intensifies the flavours, and this was no exception. I added 2 quarted onions along with the garlic, but otherwise didn't change a thing. All you people who aren't so fond of lamb, this is a good recipe to try. Next time I cook a a rabbit I'll do it the same way.
- 1 lb boneless lamb, cubed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary needles
- 1⁄2 cup merlot or 1⁄2 cup dry white wine
- 1 (14 ounce) can reduced-sodium beef broth
- 3 tablespoons tomato puree
- 4 roma tomatoes, chopped
- 1⁄4 cup kalamata olive, pitted and chopped
- 1 tablespoon chopped fresh parsley
Directions See How It's Made
- Heat oil and butter and brown lamb over high heat.
- Add garlic and rosemary, stir for 30 seconds.
- Add wine and stir, mix in beef broth and tomato puree.
- Reduce heat, cover and simmer for 1 hour.
- Remove cover,increase heat to medium high and cook until sauce begins to thicken.
- Add tomatoes and olives and cook 5 minutes.
- Stir in parsley and serve.