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MAGNOTTA IRISH STEW
1 tablespoon vegetable oil
1 large onion, quartered and thinly sliced
2 cloves garlic, chopped
1 pound ground lamb
1 teaspoon dried thyme
2 cups chopped canned tomatoes
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
salt and freshly ground pepper to taste
1 pound red potatoes, thinly sliced
2 tablespoons butter
1 cup grated Cheddar cheese
1. Heat vegetable oil in skillet on medium heat.
2 . Add onion, garlic and lamb. Sauté until lamb loses its pinkness, about 5 minutes.
3. Add thyme, tomatoes, Worcestershire sauce and Dijon mustard.
4. Bring to boil then simmer for 15 minutes, covered.
5. Preheat oven to 375°F.
6. In a buttered casserole, layer half of the potatoes, all of the lamb and then remaining potatoes.
7. Dot with butter and sprinkle with cheese.
8. Bake for 45 minutes or until potatoes are cooked.
FEATURE WINE
2007 Merlot Limited Edition VQA
GREAT ALTERNATIVE
2007 Merlot Special Reserve VQA |
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