Balsamic Red Wine Cherry Lamb & Creamy Garlic Mashed Potatoes

Recipe Submitted by Karen

For the mashed potatoes: Russet potatoes, boiled until tender, 1/4 unsalted sweet cream butter (cold and cubed), roasted garlic, salt and pepper to your liking and about a cup of milk for an extra creamy texture. 

For the lamb ribs: (Costco) cut evenly generously salt and pepper them and put in the refrigerator while you make your butter. 

Caramelize a whole onion. (Stir sliced onions with butter, water, and a splash of balsamic glaze for about an hour, adding water every few minutes until it becomes delicious. Very mushy texture.) 

Then take one stick of unsalted sweet cream butter (salt and pepper to taste), freshly chopped rosemary, fresh garlic, and blend. Then slather that buttery goodness all over your pork chops and place in the oven at 375 for about 45 minutes covered with foil and then uncover for the last three minutes.

For the glaze sauce: Take 1/4 cup red wine, 1/4 cup of very good balsamic vinaigrette, a tablespoon of brown sugar, and 1/4 cup of tart cherry ( can be substituted or skipped) and half a stem of rosemary. Place over medium heat, stir until it starts to bubble. Add 3 teaspoons of flour and stir until desired thickness. Taste while stirring and adjust flavors to your preference.