I’m loathe to talk Christmas before Thanksgiving. Growing up nothing remotely Christmas would show up until the day after Thanksgiving. Now? I see stuff in September. I mean, seriously, 3-4 months of Christmas? By the time it rolls round, we’re burned out. I do, of course, make an exception for the lists. Budget wise, it’s silly to try to do it all in one month.
So we were trading lists and I asked for things to match my interests. We don’t need stuff, per se. Honestly, those that love shopping, where do they put it all? But I love to get books or gadgets that match our interests of gardening, photography, beer and cidre making. Of course cooking! Plus, we learning (or trying to learn) different languages. The list is long.
My mum’s response? Fabulous, I’m amazed you find the time for it all! And there’s the rub. I don’t have the time needed to do all the interests. I do hope with the physio for my neck and hips, when everything is healed I can just fill the hours with productive stuff rather than icing or heating the injuries. They have taken up way too much of my time over the past several years. I’m trying to be patient but I’m chomping at the bit to get healed and do bunches of stuff.
In the meantime, it’s one foot in front of the other. And try to catch up with the blog posts. It’s not tax season, this is crazy that I’m having trouble finding time to post and read all the ones I follow. I was reading Jovina Cooks Italian a little while ago and she mentioned trying lamb with pear. I thought I pinned it but I can’t find that post. So, Jovina, please feel free to put the link in the comments! But I was intrigued and thought it would be a great pairing to try.
When I mentioned the idea I think my husband was worried it would be too sweet. We had some dried red currants on hand that would balance the sweetness. In a skillet heat up a few tablespoons of butter. Season the lamb with sea salt and pepper. Brown both sides of the lamb.
Finish off in the oven at 350F/175C. In the skillet, add half a chopped onion and two small chopped pears. Throw in a small handful of the currents.
Cook for a few minutes to allow the onions to soften and to have the pears to start to break down a bit. Add a cup of chicken stock and half a cup of a dry white wine. Bring to a simmer and season with sea salt and pepper.
Simmer until the lamb is finished. Let the lamb rest for 5-10 minutes before slicing. I also roasted potatoes and cooked up some corn for the sides.
I’m really glad I tried this flavour combo. It is a very easy sauce to make with a great balance of tart and sweet over the lamb. It just goes to show, you should always think outside the box!