Jeff’s Fall Dinner
Lamb, Chanterelles & Butternut Squash

2 medium diced onions
1 bulb of dried garlic
4 Tablespoons Extra Virgin Olive Oil
1 tsp ground whole cloves
1 tsp ground coriander seeds
1 lb ground Soay lamb*
1/4 cup dry Amontilado Sherry
2 handfulls of small blue grapes**
2 handfulls of white grapes**
½ pound diced chanterelle mushrooms
½ tsp nutmeg
2 oz grated fresh ginger
1/4 cup Stones Ginger Wine
2 lbs butternut squash, cut into large chunks

 * A local, delicious lamb variety, entirely grass fed.
**Another berry (or raisins) can be substituted.

Prepare these two dishes to be served together:

Lamb & Chanterelles

Saute the onions and garlic in 4 tablespoons of olive oil until the onion attains a golden color. Grind the coriander seed and whole cloves. Combine in a sufficiently large pan of your choice the ground spices, onions, garlic, lamb, sherry, grapes, chanterelles, nutmeg, 2 ounces of the ginger, and ¼ cup of the ginger wine. Put over high heat until it reaches a boil, then turn the heat down and simmer for 15 minutes or until brown. 

Butternut Squash

Steam the butternut squash, then peel when cooked. Mash the squash together with the a ½ tsp of coriander powder, one ounce of grated ginger, and ¼ cup of the Stone’s Ginger Wine. 

Serve Lamb & Chanterelles on top of a pocket of the mashed Butternut Squash.  Garnish with a border of thin sliced red pepper.

Salad

Compose with sliced and cut cucumber, chopped fresh parsley, diced garlic, shredded mint and cilantro, olive oil and yogurt.