If you find yourself looking for an easy and sane quick dinner, this roasted lamb is a very simple and a nice touch to some veggies and a nice little wine.
Ingredients
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1 nice lamb shoulder per person
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Salt and pepper
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1/4 cup olive oil
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2 cups diced onion
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4 cloves garlic, minced
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1 small part saffron
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2 Tbsp. tomato paste
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1 cup dry white wine
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1 cup coarsely chopped fresh mint
Directions
Give the shoulder chops a decent hit with salt and pepper.
Put olive oil in a wide deep skillet and brown lamb on both sides. Remove and set aside.
Reduce heat a little, add onion to pan and season with salt. Cook, stirring, until softened and just a little bit of color.
Add in garlic, saffron and tomato paste into onions, for a minute or so. Then add wine and cook until it's just simmered off the alcohol.
Return lamb to skillet and add a little water -- just enough to nearly cover the meat -- and bring to a boil. Add a lid, turn heat to low and simmer gently for about 40-45 minutes.
Remove the lid and simmer for about 15-20 minutes, which will reduce the sauce to a nice thick covering. Taste and adjust seasoning.
Just before serving, reheat and stir in chopped mint.
Full recipe at: http://ift.tt/1Ow2ySQ
bon appetit
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