It was cold and rainy yesterday - perfect day for a little comfort food and a nice warm fire. Lamb with a Blackberry Sauce, Garlic Mashed Potatoes, Haricots Verts and baby carrots
Paired with Finca el Origen Reserva Malbec ~ Berries, plum jam and soft spice with round tannis and great structure. Mendoza, Argentina ~ Aged in French Oak
Roasted Beets, Feta and mint salad drizzled with olive oil to start
Creme Brulee to finish..................................................
Roasted Beets, Feta and mint salad drizzled with olive oil to start
Creme Brulee to finish..................................................Roasted Lamb with Blackberry Sauce
1 Lamb top or bottom round roast
salt and pepper to taste
2 tbsp balsamic glaze - (balsamic reduced to syrup consistency)
1/2 cup chopped parsley
1/2 cup chopped mint
1/4 cup chopped Rosemary
3 cloves chopped garlic
olive oil
Preheat oven to 375 degrees. Heat oil in a saute pan. Sear the lamb until dark golden brown.
Combine the parsley, mint, rosemary and garlic. Spread the balsamic glaze over the lamb, then roll lamb in the herb mixture and pat it on to coat evenly. Roast lamb in the oven until internal temperature reaches 130 degrees. Allow lamb to rest for 10 minutes before carving and serve with blackberry sauce.
Blackberry Sauce
olive oil
1/2 cup onion ~ small dice
1/4 cup carrot ~ small dice
1/4 Cup celery ~ small dice
1 sprig fresh rosemary
2 garlic cloves ~ minced
1 qt. chicken stock
1/2 cup red wine
7 oz blackberry jam
salt and pepper to taste
In a small sauce pan, heat the oil over high heat. Add vegetables and rosemary and cook until browned, about three minutes. Add the garlic and cook another minute or two. Add the stock and wine. Bring to a boil: reduce the heat and simmer until it is reduced by one-half.
Strain the stock, return it to the sauce pan and add the blackberry jelly. Bring to a boil.
Season with salt and pepper.
Photography By: Ryannan Bryer de Hickman
Copyright: Sotto Il Monte Vineyards
