Sunday, October 31, 2010

Olive Rosemary Lamb Meatloaf

lammfärslimpa

I can never make meatloaf look very pretty, but it sure tastes good! And I know the wine reduction looks sort of like melted chocolate - never mind, never mind. We enjoyed this dinner a lot - we ate cooked bulgur wheat with it, and some pan-fried zucchini. Yummy!

Olive Rosemary Lamb Meatloaf
(printable recipe)
Serves 3-4

400 g lamb mince
1/2 yellow onion, finely chopped
50 g green olives, finely chopped
1 tbsp fresh rosemary, finely chopped
1/2 tsp cayenne pepper
1 egg
1 tsp salt

250 ml red wine
2 tsp brown sugar
1 tbsp concentrated stock (I used one called "beef with red wine", but any would do - veal or vegetable for example.)
1 tbsp water
1 tsp cornstarch

Mix all the ingredients for the meatloaf. Shape into a loaf, and place in a snug pan.

Stir together the wine and the brown sugar in a small saucepan and bring to a boil. Let it cook for a few minutes, then pour on top of the meatloaf.

Bake for 25-30 minutes, at 175°C.

Remove the meatloaf to a cutting board and wrap with foil to keep warm. Pass the juices through a sieve into a saucepan, and add the stock. Stir together the water and cornstarch, and add. Bring the sauce to a boil, stirring the whole time, and cook for a few minutes until thickened. Add more water if it's too thick for your liking.

Recipe in Swedish:
Lammfärslimpa med oliver & rödvinsreduktion

3 comments:

andbluesatinsashes said...

This looks so delightful! I wish there was a place where I lived that had organic, humanely treated lamb/sheep.

Anne said...

You're absolutely right about that! It seems fairly easy to come by here though. I've bought lamb from a friend a few times - excellent meat, and really well-raised. He has a few lambs each year at his summer cabin. It doesn't get much more local and small-scale than that!

daphne said...

Another lamb recipe and I am glad. Love lamb meat and so inviting. You make me hungry Anne=)