Lamb with Nicoise Olive Sauce, Potato Garlic Puree & Garden Vegetables

Pair with 2005 Stephanie Cabernet Sauvignon 

Nicoise Olive Sauce        
1/2 cup  Shallots – sliced thin
10 each Garlic- sliced thin       
Saute in olive oil until golden brown and tender     

1 cup Tomato – diced
1 tsp Black peppercorns       
Add to the pot and sauté 1 minute      

2 cup White wine       
Add to the pot and reduce by half      

4 cup Lamb stock
4 sprigs Thyme
2 sprigs Rosemary        
Simmer until slightly thickens       

3 to 4 Tbl Butter – Whisk in butter and strain through chinois.      
2-3 Tbsp Nicoise olives – pits removed and chopped fine.    
Add olives and season with salt and pepper.

Potato Garlic Puree
20 each Potatoes- peeled and quartered
2 cup Garlic – peeled and stem removed
Place above ingredients in a large pot and fill with plenty of water.
Bring to a boil and turn down to a simmer until tender. Strain and return to the pot.
4 to 6 cup Heavy cream – Add cream and bring to a boil
Place cream and potatoes in the food mill with the large mesh.
1/4 lb. Butter – cold and cut into cubes; add butter, salt and pepper.

Roasted Vegetables – other vegetables maybe used, depending on availability.
Eggplant – sliced 3/4″ thick
Zucchini – sliced 3/4″ thick
Brush with olive oil, thyme, salt and pepper

Plate Assembly
Grilled lamb cut into 3 even slices
Potato puree
Roast vegetables
Sauce
Fresh thyme and rosemary

Anne Gingrass-Paik
Brix Executive Chef