Recently in Lamb Category

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

Colorado Lamb Rack with Blueberry Compote,
Pumpkin Risotto and Mustard Glace

Chef: James Waller
Executive Chef, Monterey Plaza Hotel & Spa
Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape

Lamb

Grain Fed Colorado Lamb Rack 2 ea.
Remove fat cap cover with a sharp knife.

Method:
Season Lamb with salt and pepper and grill both sides. Place on mirepoix (diced celery, carrot, onion) with Bay Leaves and Thyme. Place in a 350 degree oven for 20 minutes. Set aside before cutting. Lamb should be medium rare and should be fairly firm, yet give a little when squeezed. 

with Pinot Noir, Raisins and Carrot Purée

INGREDIENTS
Serves 4

LAMB SHOULDER 2 tablespoons olive oil 2- to 3-pound lamb shoulder roast, boned, tied and seasoned with salt and pepper 1 1/2 cups Pinot Noir 8 to 10 cloves garlic, chopped 4 to 5 sprigs rosemary 2 onions, thinly sliced 2 carrots, peeled and chopped 1 cup raisins 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/2 cups chicken stock   CARROT PURÉE 1 pound carrots, peeled and cut into 1-inch pieces 2 tablespoons unsalted butter teaspoon curry powder 1 cup vegetable stock or chicken stock 1 teaspoon salt 1/2 teaspoon ground white pepper 2 teaspoons grated orange zest 2 tablespoons fresh orange juice     Preheat oven to 350º

FOOD+WINE PAIRING More Pinot Noir is always a good thing. Pinots have that earthy, black cherry flavor, which complements the fruit in the dish. The slight undercurrent of cinnamon in the wine works well with the spicy notes of the carrot purée. --Chef CORY SCHREIBER. Chef's Recipe Notes: This preparation works well with a rolled and tied shoulder of lamb or lamb shanks. The carrot purée adds flavor and color and can be made while the lamb is braising. Cory Schreiber - Executive Chef and Founder - Wildwood Restaurant & Bar.                       Cory Schreiber                       Executive Chef              Wildwood Restaurant & Bar

Thai BBQ "Atkins Ranch" Lamb Chops

Submitted by Executive Chef Peter Pahk

 NAPA VALLEY, CA - Silverado Resort is the place for great dining in Napa Valley whether you are looking for fine dining or casual fare. One of their restaurants, The Royal Oak, features the superb culinary talent of Executive Chef Peter Pahk. Below is a recipe for one of the many entrees served up by this award-winning chef.

Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

Joe Salerno, Chef/Owner

Indulge in a slice of Italy when you taste old world Italian cuisine at Piccolinos Café located in downtown Napa. You will always find something unique at Piccolinos, where the highly creative chefs use the best local produce and fresh seafood to create delicious appetizers and entrees. Get cooking in the kitchen with this lamb appetizer recipe sure to delight everyone at your next dinner party!

   By Jim White, Casa Vieja

Exuberant chef and local radio/TV celebrity Jim White presides over Casa
Vieja in charming Corrales, New Mexico. Chef White creates what he calls
"progressive regional" cuisine, inspired by generations of New Mexico cooks
and personal family recipes. Casa Vieja is a 300-year old example of
Spanish Colonial architecture and a dramatic backdrop for White's
ever-changing regional dishes. Built near the time of the founding of
Albuquerque, the old house allegedly hosts a ghost or two.

Salt, Pepper and Dijon! Add zip and zest to spring with this Lamb delight. Chioggia beets and turnips turn into a heavenly wonder when paired with thyme and honey. Enjoy Chef Todd Muir's specialties when you visit St. Francis Winery.

INGREDIENTS

• 1 leg of lamb, shank and excess fat removed
• 4 heads of garlic, cloves removed and peeled but left whole
• 2 tablespoons shallots, minced
• 2 tablespoons thyme, chopped
• 1-2 cups olive oil
• 2 bay leaves
• 8 ounces flageolet beans soaked in water overnight
• 1 carrot, split lengthwise
• 1 white onion, cut in half
• 6 ounces grapeseed oil
• 8 ounces (1 stick) whole butter
• 8 ounces chicken stock
• 2 tablespoons parsley, chopped
• Salt and pepper to taste