Finca de La Rica Rioja wine, tender braised lamb, and crispy herb-roasted potatoes go well together in this recipe. The herbs give the dish a bright taste and smell, and the wine gives the lamb deep, savory notes. Hearty foods and elegant wine go well together, and this dish is sure to impress any dinner guest.
Ingredients: 1 bottle Finca de La Rica Rioja wine. 2 lbs lamb shoulder, cut into chunks. 4 cloves garlic, minced. 2 onions, sliced. 2 carrots, diced. 2 celery stalks, chopped. 2 cups beef broth. 1 tbsp tomato paste. 1 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 1.5 lbs baby potatoes, halved. 2 tbsp fresh parsley, chopped. 2 tbsp fresh rosemary, chopped. 2 tbsp olive oil.
Instructions: Preheat oven to 350F 175C. Season lamb chunks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown lamb chunks on all sides, then remove from the pot and set aside. In the same pot, add garlic, onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in tomato paste, dried thyme, and dried rosemary. Cook for another 2 minutes. Return lamb to the pot. Pour in Finca de La Rica Rioja wine and beef broth. Bring to a simmer. Cover the pot and transfer to the preheated oven. Braise for 2 hours, or until lamb is tender. While lamb is braising, toss halved baby potatoes with chopped parsley, chopped rosemary, olive oil, salt, and pepper. Spread seasoned potatoes on a baking sheet. Roast in the oven for 30-35 minutes, or until golden brown and crispy. Serve the Rioja wine-braised lamb with herb-roasted potatoes. Enjoy!
