<www.foodandwine.com/recipes/syrah-braised-lamb-with-olives-cherries-and-endives>

Some time ago, one of the Top Chef contestants used a rack of lamb to make
lamb medallions with blackberries and olives. (She used the bones to make a
stock reduction which went into the sauce.) The judges raved about how good
it was, even though the combination sounds unlikely. Lin found the recipe
above while browsing online for lamb recipes, and even though it's not the
recipe the Top Chef judges loved, it's clearly related.

I've never been a big fan of Belgian endive because it's so intransigently
bitter, so I was a bit wary of this recipe. However, the endives melted down
to almost nothing, and were well-caramelized enough so that the bitterness
was somewhat counteracted.

Lin used lamb shanks rather than a shoulder roast (because shanks were what
we had), and it turned out fine.

The recipe is definitely worth making, and we'll probably make it again
sometime, but it's not as fantastic as we'd hoped.

Bob