Wednesday, May 23, 2012

Fifth Course - Main Entree

Of course, the famous last dinner on the Titanic featured Lamb with Mint Sauce, so I knew I wanted to go with lamb.  But I wanted to blend in a bit of Sherlock Holmes.  There is a very famous lamb dish in the story about Silver Blaze; Curried Mutton.  So I created a chutney curry sauce to go with the lamb instead of mint.  Instead, I added mint to the peas that accompanied the meat.  That, and a lovely rice pilaf, and I think it was visually very colorful, and very tasty!  And the cat did nothing in the nighttime either, but that's pretty typical for Oliver. 

Roast Leg of Lamb with Mango Chutney Sauce

For the lamb:
1 boneless leg of lamb, 4-5 lbs.
8-10 cloves garlic, minced
3-4 T chopped fresh rosemary
2 T olive oil
1T salt

Preheat oven to 400 degrees.  Combine garlic, rosemary, oil, salt, and pepper.  Rub over lamb.  Place lamb in roasting pan, and roast in oven until thermometer registers 145 degrees.  Remove from oven and allow to rest for 15 minutes before slicing.

For the sauce:
½ c butter
2 T curry powder
½ c white wine
1 ½ c mango chutney

Melt butter in saucepan, and then add other ingredients.  Cook until wine is reduced by half.  While the lamb is resting, deglaze the roasting pan with the sauce.  To serve, slice lamb and pour a spoon of sauce on top.

Wild Rice Pilaf
¼ c chopped onion
1/2 t turmeric
1/2 t ground cardamom
1 1/2 tsp unsalted butter
1 c long-grain and wild rice blend
3 c chicken broth
2 T pistachio nuts, toasted lightly, cooled, and chopped
2 T golden raisins
2 T dried cherries, chopped

Melt butter in pan and add onion and spices.  Add rice and sauté briefly.  Add chicken broth and bring to a boil.  Lower heat and simmer 45 minutes, or until liquid is absorbed and rice is tender.  Just before serving, mix in pistachios nuts, raisins and cherries.

Minted Peas

2 c peas
2 T butter
2T fresh mint, chopped

Cook frozen or fresh peas until heated through but not mushy.  Toss with butter and chopped mint.  Easy peasy!

The wine served with this course was a 2010 Airfield Estates Runway Syrah.  

I’ve had several wines now from this winery, and they have yet to disappoint.  Even my guests who rarely drink red wine liked it.  Look at that lovely dark red color!  Such a nice change after the white wines.  The entire course was visually very pleasing.

Tomorrow, salad, and why I serve it after the main entrée.

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