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Monday, July 28, 2008

CSA recipes: lamb in plum compote

Lamb in plum compote

2-pound boneless leg of lamb roast
¼ cup olive oil
Chopped herbs, such as rosemary, thyme, marjoram
1 shallot
2 t olive oil
6 plums, roughly chopped
2 sprigs each rosemary and thyme
1 ¼ cup fruity white wine
¼ cup chicken stock
Salt and pepper to taste

Marinade lamb for 3 or so hours in olive oil and herbs. Grill until done. Meanwhile, combine remaining ingredients in pot and simmer until the plums dissolve and sauce thickens. Serve sauce over lamb.

1 comment:

Sue said...

Gorgeous recipe...