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                                                                  If the name reflects the theme of the place, the chef's story embodies its potential: Just seven years ago, Humberto Huizar was a dishwasher in the kitchen at Cafe Chardonnay; now he skillfully combines flavors in the compositions that go out on the plates.

                                                                  Ingredients
                                                                  • Yes No 1 1 lb lamb loin, rolled
                                                                  • Yes No 30 clove garlic
                                                                  • Yes No 1/2 cup extra virgin olive oil
                                                                  • Yes No 1/2 cup balsamic vinegar
                                                                  • Yes No 1/2 cup chopped shallot
                                                                  • Yes No 1 tbsp thyme leaves, dried
                                                                  • Yes No 1 tbsp chopped flat leaf parsley
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 2 cup cabernet sauvignon
                                                                  • Yes No 3 cup fat skimmed low sodium beef broth
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/4 cup chopped mint
                                                                  • Yes No 1 3/4 lb russet potato
                                                                  • Yes No 1/2 cup whipping cream
                                                                  • Yes No milk
                                                                  • Rinse lamb and pat dry. Chop 10 cloves of garlic. In an 8- by 10-inch baking dish, mix half the chopped garlic, 1/2 cup olive oil, vinegar, shallots, thyme, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to coat. Cover and chill at least 4 hours or up to 1 day, turning occasionally.
                                                                  • On a 12- by 12-inch sheet of foil, mix remaining 20 cloves garlic with 1/2 tablespoon olive oil to coat; seal foil around garlic. Bake in a 350° regular or convection oven until cloves are soft when pressed, about 45 minutes, turning packet over halfway through baking.
                                                                  • While garlic is baking, in a 10- to 12-inch frying pan over high heat, boil wine until reduced to 1 cup, about 10 minutes. Add broth and boil, stirring occasionally, until mixture is reduced to about 1 1/2 cups, about 20 minutes. Whisk in 1 tablespoon butter, then stir in mint and the roasted garlic. Keep warm over low heat.
                                                                  • In a 5- to 6-quart pan, combine potatoes and remaining chopped garlic; add water to cover. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes mash easily when pressed, 20 to 25 minutes.
                                                                  • Meanwhile, heat cream with the remaining 1/2 cup butter in a microwave-safe container in a microwave oven at full power (100%), stirring at 20-second intervals, until butter is melted and mixture is steaming (do not boil), about 1 1/2 minutes total.
                                                                  • Drain potatoes and garlic. Mash with a potato masher or a mixer until almost smooth. Add cream mixture and mash to desired consistency; if potatoes are thicker than desired, add a little milk. Add salt and pepper to taste. Keep warm over low heat if necessary.
                                                                  • While potatoes cook, lift lamb from marinade and drain well (discard marinade). Lay on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn occasionally until lamb is browned on all sides and a thermometer inserted in center of thickest part reaches 135° for medium-rare (pink in the center), 20 to 25 minutes, or until done to your liking. Transfer lamb to a board and let rest in a warm place at least 5 minutes.
                                                                  • Mound mashed potatoes equally on plates. Cut and remove string from lamb; slice loin crosswise and fan slices over potatoes. Spoon sauce with garlic around meat and mashed potatoes.
                                                                  • Notes: Have the butcher bone a lamb loin (1 3/4 to 2 lb.; make sure you don't get a tenderloin or the sirloin) and roll and tie it into a roast about 8 inches long and 2 1/2 inches wide. You can marinate the lamb and prepare the sauce through step 3 up to 1 day ahead; bring sauce to a simmer over low heat before serving. Pour Buttonwood Farm Winery's "Trevin" Bordeaux blend to match the Cabernet sauce here.
                                                                  Cuisine:YesNocalifornia
                                                                  Yields: 3 ½servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    mash
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    blend
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    string

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