Producers:

Lamb (Ewe Dell Family Farms)
Onion (Simpson Orchards)
Beef Stock (Trimble Cattle Co.)
Herbs (Fruit Wagon)

Ingredients:

• lamb
• 1 large white onion…or 3 shallots (peeled & diced0\1 tsp. butter)
• 1 tbsp canola or olive oil
• 3 tbsp brown sugar
• 200ml balsamic vinegar
• 500ml beef stock
• 2 tbsp Nutella – (it’s a lot easier than milling bittersweet chocolate with butter!)
• Salt & pepper to taste
• 1 sprig rosemary
• 1 sprig thyme

Moroccan Spice:

• ½ tsp. dried clove
• ½ tsp. dried cumin
• 1 tsp coriander
• 1 tsp cardamom 2 tsp. brown sugar
• Pinch of salt

Making Moroccan Lamb

1. In small pot place onions or shallots with butter and oil
2. Sauté for approx 5 mins on high heat until onions are translucent
3. Add brown sugar and balsamic, place back on stove, lower heat to simmer, reduce by 1/3
4. Add beef stock and return to high heat
5. Reduce by ½ and fold in Nutella

Combine all ingredients and dredge lamb individually or as a rack

Sear and bake lamb to desired temperature

Photo accompanied with Parmesan mashed potatoes, sautéed rapini and sweet peppers