Current Recipe | Previous Recipes | Current BYO Restaurant | Previous BYO Restaurants 
Wine & Food Affinties


Roast Lamb Loin Chops with Baby Red Potatoes,
Baby Carrots, Asparagus, & Tomato Concasse

12 baby red potatoes, halved 2 Tbl. olive oil
12 baby carrots, peeled  8 lamb loin chops
12 asparagus spears, tough ends removed 4 Roma tomatoes, peeled, seeded, and chopped
1/2 cup olive oil 1/4 cup Cabernet Sauvignon
salt and freshly ground pepper 1 Tbl. balsamic vinegar
4 shallots, chopped 1/2 cup chicken stock

Heat the oven to 400 degrees. Season the chops with salt and pepper. Toss the vegetables in separate bowls with the olive oil and season them with salt and pepper. Place the potatoes on a large baking sheet and roast for 15 minutes. Add carrots and asparagus to the potatoes and bake all an additional 15 minutes. Remove vegetables from oven and set aside to reheat later.

Heat the oil in a large sauté pan over medium-high heat. Brown both sides of the lamb in two batches, then place them on a baking sheet pan. Add the Roma tomatoes to the sauté pan used for browning the lamb, add the wine, vinegar, and chicken stock. Cook until reduced by half.

Finish the lamb loins by roasting them in the preheated oven for 8 minutes. Reheat the vegetables by placing them in the oven for about 5 minutes. Serve the lamb chops with the vegetables on the same plate and spoon the sauce over the top of them both. Serve with a hearty red such as Lyndhurst Barossa Valley Cabernet. Serves 4

Double Loin Chops of Lamb with Pesto

8 New Zealand Spring Lamb double loin chops or 16 regular loin or rib chops 1 cup olive oil
2 bunches fresh basil juice of 1 lemon
1 bunch chives salt and pepper
1/2 bunch parsley  

Make the pesto by pulverizing all but the lamb in a blender. Grill the double loin chops 5-6 minutes each side, rotating a quarter-turn each minute for even cooking. If using regular loin or rib chops, grill them 3 minutes on each side. Season with salt and pepper. Spread two large spoonfuls of pesto on each plate, and place the cooked chops on top. Serves 4-6. This would be great with a solid Cabernet, a Merlot, or a Shiraz/Cabernet blend.

Rack of Lamb Frenched Cutlets with Herbs

2 frenched racks New Zealand Spring Lamb, (if frozen, thaw first) pinch of dry mustard
1/2 cup bread crumbs 1 1/2 Tbl. water
1/4 C fresh parsley, chopped 1 1/2 Tbl. melted butter
1 1/2 Tbl. dill, chopped salt, and freshly ground pepper to taste
1/4 C fresh chopped basil or 1 Tbl. dried  

Preheat oven to 475 degrees Fahrenheit. In a bowl, mix the bread crumbs, parsley, dill, basil, mustard, water, butter, salt, and pepper. Spread this mixture on the outside surface of the rack of lamb. Place the rack “bone” side down in a shallow oven-safe dish. Roast for about 25 minutes until the lamb is pink. Cut into individual cutlets and place on serving dish. Serves 4. A full-flavored dish like this would be great with a big red such as a good Australian Shiraz, a good California Cab, a fine red Bordeaux, an even finer red Burgundy, or a sturdy Rhone. Don't spend all that money on the meat and pair it with a wimpy, simple, inexpensive wine.

"Tandoori" Rack of Lamb

1 8-bone rack of lamb 1/2 teaspoon cumin
1 teaspoon brown sugar 1/2 teaspoon crushed coriander seed
1/2 teaspoon turmeric 1/4 teaspoon dry mustard
1/2 teaspoon curry powder

1/4 teaspoon dried ginger

This rack of lamb has a traditional Indian spice rub to give the lamb a load of great flavors. Grilling is as close as you can come without a traditional Indian tandoor. You want to sear the lamb hot to seal in the juices and give it a great crusty surface. Combine brown sugar and all the spices. Remove excess fat and dry lamb with paper towels. Coat with spice mixture. Set aside for 1 hour. Preheat grill. Place lamb on hot grill and sear on each side for about 2 minutes. Reduce heat or move to a cooler part of the grill and continue grilling until internal temp reaches 130 F (6-8 more minutes). Allow to rest about 10 minutes. Cut into chops and serve. This recipe is supposed to  serve four, but sharing this with only one other person is a sign of true love! Serve it with a hearty red such as Lockhart Merlot.

Spanish Lamb

small (4 lb.) leg of lamb pinch of oregano
1/2 tsp. salt  1/4 cup olive oil
1/4 tsp crushed cumin 1 garlic clove
 

Trim most of the fat from the lamb. Rub outside with a mixture of salt, cumin, and oregano blended with 1/4 cup olive oil. Cut garlic clove into 3 pieces and insert them near the bone. Spit roast in open pan in oven preheated to 350 degrees for 1 1/4 hours or until thermometer registers 140 degrees for rare. Outside should be crackling brown; inside pink and tender. Serve with a hearty Spanish red wine.

Spice-rubbed Butterflied Leg of Lamb

1/2 large onion, cut into 2-inch pieces 2 tsp. ground coriander 
6 garlic cloves, peeled   2 tsp. hot pepper sauce
2 Tbl. fresh mint leaves 1 tsp. turmeric
2 Tbl. paprika 1/2 tsp. ground ginger
1 Tbl. salt 1/4 tsp. ground cinnamon
1 Tbl. fresh marjoram (or 1 tsp. dried) 1/2 cup olive oil
2 tsp. ground black pepper  1/3 cup fresh lemon juice
2 tsp. ground cumin  4-5 lb. boneless leg of lamb, butterflied and trimmed

Process the first 13 ingredients using an on/off rhythm in processor until a coarse paste forms. Add oil and lemon juice. Process until well blended. Place lamb in a large plastic bag. Pour spice mixture over lamb and seal. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. Prepare barbecue (medium heat). Remove lamb from marinade. Grill to desired doneness  (125°F to 130°F in thickest part of lamb), about 15 minutes per side for medium-rare. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve. Serve with a hearty Cabernet, Bordeaux, a Rhone, or a juicy Petite Sirah or Shiraz.

Back to Lamb Recipes Index
Back to All Recipes Index


E-Mail: beekman@conversent.net

Website Design ©Maron Marketing Consultants, Inc.