I would like to share our winner and the winning recipe who sent in the best holiday recipe with our December Newsletter. Please see our winner Jean Taylor's submission:
Hello Rachel;
I'm sending you a family favourite recipe. This entree is a big hit with the family especially during the holidays.
I like to serve this meal with a cabernet sauvignon, I'm sure it doesn't matter which one. Last year we paired it with Beringer Knights Valley. This recipe generally serves 6 although, we usually share it between 4 and make double the amount to entertain 8.
"Who Said Lambs Were Slow..To Cook?"
Ingredients
1 tbsp chopped fresh rosemary
1 tbsp chopped garlic
1/4 cup olive oil
Salt and freshly ground pepper
1 cup chopped onion
1/2 cup red wine
1 cup beef or chicken stock
3/4 cup grated Parmesan cheese
2 tbsp chopped parsley
- Cut lamb into 2-inch pieces. Place in dish and toss with rosemary, garlic and 2 tbsp olive oil. Refrigerate for 24 hours, turn occasionally.
2. Preheat oven to 325°F.
3. Remove the marinade. Season lamb with salt and pepper. Heat 2 tbsp oil in an ovenproof casserole on high heat. Brown lamb in batches about a couple of minutes each side or until a rich brown. Remove to plate.
4. Reduce heat to medium and add onions. Sauté for 1 minute, pour in wine, bring to boil for 1 minute. Add stock and stir. Return lamb to casserole, cover and bake for 1 hour and 15 minutes. Remove cover and continue baking for 45 minutes or until meat is tender and glazed with sauce. If sauce reduces too much, add a little water.
5. Remove lamb from sauce. Skim fat and strain. Return liquid and lamb to casserole. Taste sauce for seasoning, adding salt and pepper as needed.
6. Serve lamb with Parmesan cheese and parsley.
Excellent served with fresh vegetables and roast potatoes.
For more information on home staging in the Toronto area or furniture and accessory rental, contact me.
Rachel
80 – 2700 Dufferin St.
Toronto, ON M6B 4J3
416 256-0088
