LAMB - it’s my weakness :)

Who does not love lamb chops or the lollipops? I have never had lamb growing up, so I consider myself so lucky to have access to amazing meat options. 

I also feel so lucky that I have been able to introduce so many different flavours to my kids, family and friends. We are so very lucky :)

I truly consider this a delicacy. There are so many amazing ways to prepare lamb, however I feel that you must add rosemary  no matter how you make it.

This time I added a reduced red wine cherry sauce I created on my own and this just enhanced all the flavours even more.

You must try this recipe or prepare it for your favorit people :)

I promise everybody will absolutely love you for serving this to them!

Ingredients:

1. A Rack of Lamb (I usually get it in Trader Joes, Australian brand, reasonable and delicious)

2. Chimichurri

3. 1 bag of pitted Cherries (frozen cherries are fine – they have it in Trader Joe’s)

4. Marsala wine – ½ cup

5. Red wine ½ cup

6. Bouillon

7. Balsamic vinegar – 2 tbsp.

8. Mustard

9. Cherry tomatoes

10.  Rosemary

11.  Baby finger potatoes

Instructions:

Lamb

1. Cut up the rack of lamb by each bone. Usually, 1 rack will give you about 8 pieces of lamb chops.

2.  prepare the marinade – Add ½ of a cup oil, 2 tablespoons of chimichurri, 1 teaspoon of bullion, 1 teaspoon of mustard, ½ cup of red wine, add 2-3 sticks of rosemary (take it off the sticks). After mixing this together add in your chops and marinade them for at least ½ hour but the longer is better. If you can do it overnight it’s even better.

3. Warm up the skillet in the oven on 350. Once it’s hot, add in your chops and the marinade.

4. Cook it for ½ an hour. It will be super soft and well done. If you prefer your chops medium or rare, please use less cooking time.

Reduced Wine Cherry Sauce

1. In a soup pot or saucepan start cooking the cherries with ½ of a cup of marsala wine and 2 tablespoons of balsamic vinegar

2. Add 1 teaspoon of bouillon and ½ of teaspoon of oregano

3. I also add 2 slices of habanero (this will not change the taste but add heat. If you don’t like spicy you can leave this step out)

4. When it starts thickening you can add another ½ of a cup of marsala cooking wine and cook it down more.

5. You will serve this over the lamb or on the side.

Roasted potatoes:

1. Wash the potatoes well and cut them up in halves

2. Prepare a cookie sheet covered with tinfoil

3. In a separate bowl mix, garlic, chopped up parsley, salt, black ground pepper, rosemary, and 2 tablespoons of oil.

4. Place the potatoes on the cookie sheet and pour your mix over it and mix it up well. Then add in your cherry tomatoes cut in halves

Warm up the oven 350 and once it reaches the temperature put your potatoes in and bake them for about ½ hour. Check on them and keep stirring them that they can get nice and golden on all sides