Lamb is a food you can feel good about eating because today's lamb is low in fat and an excellent source of vitamins and minerals. In Cafe 1771 restaurant one of their great dishes is Lamb Shoulder Chops. This is a signature meal does the restaurant proud to served to their customers.

Now, I will share some of the recipe you can try at home. Or if you want to have the perfect meals of this you can visit the Chateau Groups of Restaurant near on you.


Ingredients:

2 teaspoons vegetable oil
4 (8 to 12-ounce) lamb shoulder blade chops
16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre)
4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
3 ounces dried plums, finely chopped
3 ounces dried apricots, finely chopped
2 tablespoons unsalted butter, chilled and cut into several small pieces
Kosher salt
Freshly ground black pepper


Directions:
Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.

Heat the oven to 250 degrees F.

Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.

Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.

Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed.

Pour the sauce over the meat and serve immediately.


source: food network,chateaugroup.com

Beef  is one of the main dish in every Dining Restaurant. In Cafe 1771  they created a stunning dishes in beef they called it Beef Tenderloin with Tomato-Sherry. It comes with garlic-tomato-sherry sauce, plus some oyster mushrooms, grilled broccoli and smashed potatoes on the side. 

To make this fine dining dishes I will give you some recipes in how to cook this delicious food. 

For tomato sherry confit

8 large garlic cloves, peeled

1/3 cup extra-virgin olive oil

2 (28-ounce) cans diced tomatoes, drained

1/2 teaspoon thyme, chopped

1/2 teaspoon rosemary, chopped

1/2 California bay leaf

1/4 teaspoon sugar

1 cup dry sherry, divided

1/4 cup water

For the Beef Tenderloin

3-4 garlic cloves, chopped

1/3 cup shallot, chopped

3 tablespoons thyme, chopped

2 teaspoons rosemary, chopped

2-3 tablespoons extra-virgin olive oil

2 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 (6- pound) trimmed beef tenderloin roast, tied

Make the confit:

Two to three days before roasting, make the confit. Cook garlic in oil in a large heavy skillet over medium-low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, and 1/2 cup sherry and briskly simmer, stirring frequently and crushing tomatoes with a silicone spatula, until tomatoes start to break down and oil separates slightly, about 1 hour.

Mash garlic into tomatoes with spatula, then stir in 1/4 cup sherry. Discard bay leaf. Pour into an airtight container and refrigerate.

Marinate the beef:

Combine garlic, shallot, herbs, olive oil, salt, and pepper, then rub thoroughly all over the beef. Place in a large bag or wrap in saran wrap and refrigerate for 24 hours.

One hour before roasting, remove from the refrigerator and let stand at room temperature.

Roast the beef:

Preheat oven to 350°F with rack in middle.

Place beef in a 17- by 11-inch shallow heavy baking pan and roast until meat thermometer inserted into center of thickest part of meat registers 120°F, 45 to 50 minutes.

Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130°F, for medium-rare).

While beef is roasting, remove confit from the refrigerator and pour into a sauce pan. Bring to a soft simmer until beef comes out of the oven. Once beef is removed, add water and remaining 1/4 cup sherry to the baking pan and deglaze over medium-low heat, stirring and scraping up brown bits, 1 minute. Once deglazed, stir into tomato confit and continue to simmer until beef is ready to slice.

Remove and discard string from beef, then cut into 1/2-inch-thick slices. 

Serve with confit on the side.

Now, if you too hungry and you want to eat this food. Visit: Cafe 1771