Aged Cabernet Series Artisan Recipe - May 2013

It's almost that time to break out the grills.  Get ready for summer by pulling out this crowd-pleasing dish. 

Be sure to pair this dish with this month's Aged Cabernet Series selections!

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 Grilled Rack of Lamb

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Grilled Rack of Lamb

Ingredients:
• 2 mid-sized racks of lamb

Fresh Herb Paste
• 1/2 cup fresh mint
• 1/2 cup fresh oregano
• 1/2 cup fresh sorrel
• 1/2 cup fresh basil
• 6-8 cloves fresh garlic
• 2 Tbsp kosher or other coarse ground salt
• 1 Tbsp black peppercorns
• 1/2 cup olive oil

Preparation:
Place mint, oregano, sorrel, basil, garlic, salt, peppercorns and olive oil in a food processor and blend until you have the conistency of a thick paste.

4-8 hours before you are ready to eat make the herb paste. Tim fat from lamb and wrap foil around bone ends to prevent burning while grilling.  Smother lamb with the herb paste and let sit for 4-8 hours.  Thirty minutes before cooking, prepare grill to medium hot. Scrape all the paste off the lamb and save.  Cook for 7-10 minutes per side and reapply the herb paste - cook five minutes per side or until a crust has formed.

Serve with grilled artichokes and roasted potatoes.

Pair this recipe with this month's Aged Cabernet Series featuring:
• Heitz Wine Cellars 2003 Napa Valley Cabernet Sauvignon
• Burgess Cellars 2002 Napa Valley Cabernet Sauvignon, Vintage Selection

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Click to view our past recipes:

April 2013

March 2013

February 2013

January 2013

Bonus Recipe

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012