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Premier Series Artisan Recipe - August 2013

This recipe has been developed over the last fifteen years or so and works equally well with legs or loins, too – the key to enjoying it is to watch temperatures carefully and always fully rest the meat for fifteen to twenty minutes. I love lamb because of its gaminess, and to pair with it, simply think of fruits that could go well in a jus – that’s why the spicy JJ Cabernet Blend, with its bright red fruits, pairs perfectly.Roasted Garlic Lamb Popsicles 

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Roasted Garlic Lamb Popsicles with Cucumber-Sour Cream Tzatzeke Sauce

Ingredients:
• 2 racks of lamb, frenched
• Handful of fresh garlic cloves, sliced into slivers or
• 2 Tbsp granulated garlic powder
• 1/3 C Worcestershire sauce
• 1/3 C Balsamic vinegar
• 1/3 C olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp onion powder
• salt and pepper to taste

Sauce:
• 2 English cucumbers, medium diced
• 1⁄2 white onion, fine diced
• 1 C sour cream
• 2 tsp lemon juice
• 2 tsp fresh dill, diced
• 2 tsp fresh chives, diced
• salt and pepper to taste

Directions:
Cut the fat caps off the backs of the racks. Using a thin boning knife, makes a series of thin slices into the body of the meat. Insert slivers of garlic as far into the crevices as possible. Combine all the other lamb ingredients and whisk together. Smother on the racks and allow to sit at room temperature for thirty to sixty minutes. Preheat oven to 400°F. Combine sauce ingredients. Chill. In a grill pan over medium high heat, brown the lamb on all sides, not just top and bottom. Place pan into oven and cook until internal temperature of 140-145°F. Allow to rest before slicing into “meat popsicles.” Plate with sauce.

Quick Way:
Cut the fat caps off the backs of the racks. Combine all the other lamb ingredients, including the garlic powder, and whisk together. Smother on the racks and allow to sit at room temperature for twenty minutes. Preheat oven to 400°F. Combine sauce ingredients. Chill. In a grill pan over medium high heat, grill off all sides of the racks. Place pan into oven and cook until internal temperature of 140-145°F. Allow to rest before slicing into “meat popsicles.” Plate with sauce. Serve with Just Joshin California Red Table Wine and enjoy! Serves 4-6.

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