I love lamb. And you should too even if you don’t eat meat. According to the butcher at WFs , Icelandic lamb is “where it’s at” and is only offered for one month a year, so get to it.
serves 4
- 3 heads garlic
- 1 big shallot
- 1 carrot (peeled)
- 1 yellow onion
- 2 cups red wine
- 2 tbsp olive oil
- 1 quart chicken stock
- 4 lamb loin chops
- 1 sprig rosemary
- 1 sprig sage
- 1 portobello mushroom
- 2 delicata squash
- slice shallot, onion and carrot and mince garlic
- in a large pot heat olive oil then add shallot, onion, garlic and carrot
- heat oven to 350° F and slice squash in half
- scoop seeds out and brush with olive oil, then line a baking sheet with parchment paper and put squash face up
- when oven is pre-heated cook for 20 minutes or until soft
- when onions and shallots are starting to turn opaque, add the red wine
- add chicken stock, rosemary and sage and slowly simmer for as long as possible
- in a medium sized saute pan, brown lamb in butter then add to the saucy mixture and cook over low heat until fully cooked through
- cut squash in half and serve the lamb mixture over the top
© 2015 – 2016, domenicadreamsofcalamari. All rights reserved.
