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Entree
4 servings
20 minutes
30 minutes
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:
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