Entrée
Chef Yvon Goetz
1 Rack of Lamb, Colorado Rack, 16 rib, cut into 4-4 racks
1 cup Extra Virgin Olive Oil
1 teaspoon Red Pepper Flakes, crushed
1 teaspoon Organic Garlic, chopped
1/2 cup Organic Bell Pepper, diced small
1 cup Zinfandel
2 cups Beef Stock or Lamb Stock
Combine first 4 ingredients and marinate overnight.
Season the lamb racks with salt and pepper on all sides and sear off in a hot sauté pan while rotating until all sides are golden brown. Finish cooking in a 350 degree F oven for no more than 8-10 minutes until medium rare. Take out the racks from the oven and let the meat rest for at least 5-10 minutes so all the juices spread evenly into the meat.
Add ½ cup of small diced red pepper and add 1 cup of Zinfandel, reduce until dry and add 2 cups of lamb stock (if you don’t have lamb stock, beef stock will do). Reduce until it has the right consistency.
Please see Dutch Yellow Potato and Rosemary Gnocci and Zinfandel Braised Parsnips and Pearl Onions Recipes by Chef Goetz
Place the gnocchi in the center on the plate; arrange the pearl onions and parsnips around. Cut the rack into 4 chops and place over the gnocchi. Drizzle the jus around the lamb. Garnish with a small sprig of rosemary.
Wine Pairing Suggestions
2004 Rosenblum Zinfandel, Richard Sauret Vineyard, Paso Robles
2004 Lucia Syrah
