Just made the lamb chops in Post 3327#2, Very nice, used dried apricots.........

N

nan

Well-known member
because I have a lot. Thought about rehydrating them a bit with some wine or stock to make sure there was enough moisture; but I didn't and it was great. Used Stilton. The sauce is wonderful. Used some Ravenswood Shiraz to help choke it down!!

Now, thinking of using a boned leg of lamb, flattened it a bit, spreading the apricots and cheese and then rolling and tying and roasting?

Also, as I posted above I made the grape cake--used red seedless that I had on hand it too is a great recipe.

 
Hey, I'm two for two--just made the roasted chicken with spaghetti squash--thanks Barbara!

what a nice mix of flavors, the sweet balsamic, the lemon, the rosemary, just enough cheese, wine, wonderful. If I tweaked it would be use more onions, I used half a big one and ate almost all of it. I did use the marjoram and I used thighs.
Post #3346 Damn good!
Oh, and I paired it with the rest of the Ravenswood Shiraz.

 
Most of the time I pretty much try to make a bottle last two meals, but tell you what.....

both of the meals were so good there wasn't much room left. That chicken takes a bit of time the first time you make it, but I can see being a bit more organized next time.
Well, it bottoms up time!!!!!

 
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