Recipes

Zinfandel braised Shoulder of Lamb

Category:	Entrees
Ingredients:	2 lbs. lamb shoulder, boneless, trimmed of all fat 1/4 cup olive oil 2 cups zinfandel wine 10 Santa Rosa plums, ripe, peeled and pits removed, or canned purple plums 10 dried plums, pitted 1/8 t. ground allspice 1/4 t. ground nutmeg 1/4 t. cinnamon 3 cloves 4 cloves garlic, chopped 2-inch piece of fresh ginger, grated
Preparation - Directions:	Dredge the lamb shoulder in flour and brown in the olive oil. Add the remaining ingredients. Bring them to a boil on top of the stove. Cover and cook in a 350° oven for 2 to 3 hours. Stir occasionally. When lamb is tender, remove from the sauce; let rest for 20 minutes in a warm place. Remove any fat from the sauce. Reduce the sauce by one-third. Serve over the sliced lamb with buttered egg noodles. Serves 4.

Category:

Entrees

Ingredients:

2 lbs. lamb shoulder, boneless, trimmed of all fat
1/4 cup olive oil
2 cups zinfandel wine
10 Santa Rosa plums, ripe, peeled and pits removed, or canned purple plums
10 dried plums, pitted
1/8 t. ground allspice
1/4 t. ground nutmeg
1/4 t. cinnamon
3 cloves
4 cloves garlic, chopped
2-inch piece of fresh ginger, grated

Preparation - Directions:

Dredge the lamb shoulder in flour and brown in the olive oil. Add the remaining ingredients. Bring them to a boil on top of the stove.
Cover and cook in a 350° oven for 2 to 3 hours. Stir occasionally.
When lamb is tender, remove from the sauce; let rest for 20 minutes in a warm place. Remove any fat from the sauce. Reduce the sauce by one-third. Serve over the sliced lamb with buttered egg noodles.
Serves 4.