Mediterranean Lamb in Red Wine Sauce
1 tablespoon extra virgin olive oil
4-5 lamb steaks or chops
(chicken legs can be substituted)
Kosher salt & black pepper
1/4 cup honey
2 teaspoon fresh mint, chopped fine
2 cups good red wine (choose one that you would want to drink)
1 Asian pear, peeled, cored and sliced thin
1 crabapple, peeled, cored and sliced thin
1 cup whole dried prunes
Heat oil in a Dutch oven or a small stock pot over a medium-high flame. Pat the lamb dry and sprinkle with salt & pepper. Using a pastry brush, coat the lamb with the honey. Sprinkle the chopped mint on both sides of the lamb and gently place each piece into the hot oil. Let the lamb brown for 1 minute on each side. Remove with tongs and set aside.
Lower the flame and add the red wine to the pot. Use the flat end of a wooden spoon to scrape up the brown bits on the bottom to deglaze and mix with the red wine. Add the sliced pears, apples and whole prunes and cover the pot. Cook for 20-25 minutes. The red wine should have reduced significantly. Transfer lamb to a platter, and let stand for at least 8 minutes before serving. Spoon the warm prunes, pears and apples with the wine sauce on top of the lamb and serve.
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