RECIPES
|
RECIPES |
| HOME HISTORY NEWS & EVENTS WINE CLUB MAILING LIST SHOP ONLINE, RECIPES GALLERY |
Deaver Family Ranch
Frenched Rack of Lamb
with Rosemary & Artichoke Hearts
Pair with a classic Deaver Vineyards peppery Zinfandel
like our award winning 2007 Old Vine Zin from 140 year-old vines.
(Available ONLINE)
| A Frenched Rack of Lamb is one of the most stunning dishes you can bring to your table. This recipe combines the elegance of the rack of lamb with simplicity of preparation. Of course we prefer Deaver Ranch free-range fed spring lamb from the Shenandoah Valley of Amador County. Roast with fresh chopped vegetables, marinated artichoke hearts and a classic peppery Deaver Zinfandel. |  |
Ingredients: Method: Combine olive oil, garlic, salt, pepper and rosemary into a light paste. Thoroughly rub lamb on all sides with mixture. Cover the bare ends of the bones in strips of foil to prevent charring. Place the lamb in a shallow roasting pan and allow to stand about 45 minutes. Add chopped vegetables around rack.
Frenched rack of lamb consisting of six to eight chops at room temperature
2 Tbsp olive oil
1 clove garlic, crushed
2 tsp. salt
1 tsp. fresh ground pepper
2 tsp. crushed rosemary
1 sm. onion, chopped
2 celery stalks, chopped
2 medium carrots, chopped
1 jar (6 oz) quartered and marinated artichoke hearts
Preheat oven to 475 degrees. Roast lamb and vegetables at 475 degrees for 20 minutes; then reduce to 400 degrees for 1 hour.
When rack is done, carefully place on platter, remove the foil and let rack of lamb set 15 minutes to make carving easier. Carve into individual chops; surround with cooked chopped vegetables and artichoke hearts.