Lamb Provencal with Potato Gnocci -

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Lamb Provencal with Potato Gnocci

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By Chef Thomas Chulick, Back Door Cafe

Posted July 23rd, 2007

FabulousFoods.com Recommends: How to Cook Meat, by Christopher Schlesinger, (2002, William Morrow Cookbooks)

Servings:	4
Author Notes:	This recipe was created by Chef Thomas Chulick of Johnstown, Pennsylvania's Back Door CafÃ© -- an outstanding restaurant that truly merits going out of your way for.Â That's Chef Chulick and wife Denise Thompson in the photo.Â Click here to learn more about this fabulous restaurant and for more of Thomas and Denise's wonderful recipes.
Ingredients:	2 tablespoons olive oil 2 cloves garlic, minced 3 scallions, thinly sliced 3/4 pound lamb shoulder, cut into 1/2" cubes salt and pepper to taste 2 ounces red wine 2 ounces bourbon whiskey 4 ounces lamb stock 1 teaspoon herbs de Provence 1/2 cup coarsely chopped tomatoes 4 ounces heavy cream 1/2 pound precooked potato gnocci For Garnish: chopped fresh tomatoes diced kalamata olives Parmesan cheese
Instructions:	Serves 4 as a first course Heat olive oil in a large skillet and saute garlic, scallions and lamb until lamb becomes browned. Season with salt and pepper. Deglaze pan with red wine and by half, Deglaze pan again with bourbon and reduce liquid again. Add lamb stock tomatoes and herbs and simmer until somewhat thickened. Add heavy cream and reduce to sauce consistency. Toss with gnocci to heat through. Adjust seasonings if necessary. Serve in large bowls, garnished to taste.