Lamb-a-palooza
...covered Dutch oven for 2 1/2 hours. Serve in bowls. You can strip meat off bones for easier eating. Garnish with chives and parsley. We couldn’t believe how wonderful this stew tastes. Use fresh, crusty bread to dunk in the sauce. Serves 4 or more. Great next day as leftovers – should you be so lucky!
Wines to match: An Ontario Pinot Noir or Burgundy red, Crianza Rioja or Ribera del Duero red, Douro red from Portugal, Tuscan, Piemonte or Umbrian red, or Shiraz from Australia or Rhone red. Red Bordeaux or a Sonoma County Cabernet from California.
 |
|||||||
 |
 |
 |
 |
 |
|||