Thursday, May 12, 2011

Braised Curried Lamb with Garden Garlic and Mushrooms

Last night I had the simplest, but most ambrosial dinner for one....

Curried lamb shoulder arm chop, seared then braised at 350 for a half hour (small cut) in red and white wine, chicken stock, olive oil, butter... with just pulled out of the ground garlic (used bulb and stalk), mushrooms, lemon, safron, and cayenne. The aroma alone was heavenly. Served with toasted pumpernickel, Greek yogurt, cucumber, on a bed of sprouts. Of course I reduced the braising liquid and plated with it -- the pumpernickel had a pregnable job to do....




I paired it with a 2007 Australian Cabernet Shiraz. Simply delightful.

Off to attend to my brining pork shoulder... pulled pork coming... to be continued....

Cheers! Always find pleasure in true contentment, never guilt.

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