Friday, January 20, 2012

Braised lamb with red wine and dates

I found a recipe for lamb chops braised in red wine along with figs, but since figs were unfortunately no longer available for the season, I used dates instead.  We liked it quite a bit, so I may never even bother to use figs!  Along with that substitution, I also used a leg cut instead of a shoulder chop, but otherwise followed the Martha Stewart recipe.  Oh yeah, and I added pomegranate seeds too, which gave a nice tangy note to the sweetish dish.

On the plate below, you'll see that we also tried Martha's parsnips and potatoes.  Very tasty.  

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