Recipe for Crown Roast of Lamb with Red Wine!

Plan on partying this holiday seasoning?

Plan on buying wine for the occasion (s)?

Well, if you’re budget won’t allow for the $50.00 or more bottles
of wine, you’re in luck.

Listed below are 3 wines that are “wallet-friendly” (all under $15.00)
and incredibly delicious, and they’ll certainly bring even more good cheer
and vibes to your celebration.

1) The Best Red-
Cupcake Black Forest Red Blend!
This wine has complex notes of blackberry, pomegranate and toasted coffee
beans, which make it an excellent accompaniment to the full flavors like
red-wine braised beef or herb-crusted crown roast pork.
It has a velvety mouthfeel and juiciness and in addition to the taste,
you’ll also love the beautiful red and silver label.
Price $11.00

2) Best Sparkling-
Domaine Ste Michelle Luxe!
This wine has a delicate floral aroma and zingy undertones of pepper and oak
that your guests will love. It contains a blend of Chardonnay and Pinot Noir grapes,
this sparkling wine is versatile companion to festive favorites like pork and ham,
as well as light appetizers and warm spiced desserts like apple pie and bread pudding.
Price- $13.00

3) Best White-
Indaba Chenin Blanc!
This wine contains subtle sweet notes of pears and melon and a crisp, clean finish.
And on the ratings of best wines Wine Spectator gave it an 88 out of 100 rating.
It’s also medium-bodied with well balanced acidity, this easy to drink wine is ideal
for enhancing the flavor of earthy dishes like roasted vegetables and cutting through
the richness of heavier meats, creamy casseroles and decadent desserts.
Price-$10.00.

That’s your list for the 3 best wines under $15.00, and as added bonus,
here’s a recipe for Crown Roast of Lamb with Cranberry Dressing to go
with your red wine -Cupcake Black Forest Red Blend!

Recipe for Crown Roast of Lamb With Cranberry-Stuffing!
Ingredients:
1/2 cup of balsamic vinaigrette
3 Tbs. minced fresh rosemary
4 cloves of garlic, minced
A Crown Roast of Lamb –4 to 6 pounds
1/3 cup of Orange Preserves, melted
1 orange
1/4 cup of butter
1 day-old loaf of sourdough bread (cubed)
1 onion, thinly sliced
1 cup of fresh cranberries
To make:
Heat the oven to 425*F. In a bowl, combine vinaigrette, 2 Tbs. of
of rosemary and garlic. Reserve haf of mixture; brush roast with remaining
half of mixture. Place roast in roasting pan; sprinkle with 1/2 tsp. of salt
and 1/4 tsp. of pepper. Roast until thermometer inserted in thickest
part away from the bone reads 130*F. for medium-rare.
Mix preserves into remaining vinaigrette; reserve.
For the stuffing:
Grate 1/2 tsp. of zest and squeeze 1/4 cup of juice from orange.
In a pot, melt butter over medium-heat; add cubed bread and onion. Cook,
stirring, until bread is toasted and onion softens, about 20 to 30 mins.
Stir in cranberries, zest, juice and remaining rosemary. Transfer to center
of roast. Broil until stuffing is golden brown, about 5 mins. Let it sit on the
counter or stovetop for 15 to 30 mins.
Serve with orange preserve mixture.

Good Luck, Good Eating and Good Health!

Sources:
* Complete World Bartenders Guide
* Wine and Spirit Magazine
* The Food Network
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