Preheat the oven to 400°F (200°C).
Put the onions and Kalamata olives in the bottom of a broil pan.
Rub the lamb with the rosemary and thyme.
Season the meat with salt and pepper. Place on top of the onions and olives.
Bake in the oven for 15 minutes.
Lower the heat to 350°F (175°C) and bake for 20 to 30 minutes.
Remove the lamb from the oven and the broil pan. Do not discard the onions.
Heat the broil pan over medium heat on a cooktop.
Add the Queen olives and cook for 1 minute.
Pour in the red wine and rub the bottom of the pan without scraping off the bits stuck to the pan.
Allow to reduce by half.
Stir in the beef broth and cook for 2 minutes.
Adjust the seasoning.
Slice the lamb and serve it napped with the olive and onion cooking juices.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.