Signature Series Artisan Recipe - Bonus Recipe

Holiday Season is upon us and what better to serve the family this season then a rich and hearty meal of savory herbs and lamb.  Be sure to pair with this month's Signature Series featuring wines from Ventura County to Napa Valley!Marinated Lamb 

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Marinated Lamb

Ingredients:
• butter
• 2.2 lb. lamb shoulder, cut into cubes
• 2 onions, chopped
• 2 tsp curry powder
• 1 Tbsp flour
• pinch of dried pepper flakes
• stock or salted water
• small bunch of herbs

Preparation:
Gently fry the onions in butter until golden. Add the cubes of lamb. Continue to cook until the meat is golden on every side. Sprinkle the meat with the curry powder, flour and dried pepper flakes. Stir well. Add stock or salted water to cover and also a small bunch of mixed herbs. Cook for about an hour.

Serve with plain, steamed rice.

Serves 4-6.

This months' Signature Series wines:
• Ehret Family Winery 2009 "Bella's Blend" Knights Valley, Sonoma County Red Wine
• Stone Pine Estate 2010 "Sagebrush Annie's" Santa Barbara County Merlot
• Bacio Divino Cellars 2009 Reserve Cabernet Sauvignon
• Fess Parker Winery & Vineyards 2011 "Ashley's" Sta. Rita Hills Chardonnay

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