8 Buyers, 1 Store, 8000 Wines

Friday, January 9, 2015

On 8:50 PM by 67wine@gmail.com in , ,    No comments
The hearty red wine sauce really makes this pairing sing. The intense fruit in the sauce plus the herbal character of the rosemary helps to meld the flavors.


  • 1 rack of lamb 
  • 1 bunch rosemary (reserve some for sauce)
  • 1 tbs sea salt 
  • 1 tsp olive oil 
  • 4 tsp garlic (reserve some for sauce) 
  • 1 cup Canyon Road Cabernet Sauvignon or other red wine 
  • 1 tbs butter 


  1. Place rack in a broiler pan covered with chopped rosemary, garlic, sea salt and olive oil. Roast in oven at 500F for about 25 minutes then broil about 5 minutes to brown. Let meat sit for a few minutes before carving chops off rack. Meanwhile drain some of fat from the pan and scrape brown bits into the bottom of the broiler pan. 
  2. Add 1 cup of Cabernet Sauvignon and 1 tbs of butter, wisk vigorously over high heat until the sauce thickens somewhat. Serve a light drizzle on chops or as a dipping sauce.


Post a Comment

We welcome your feedback.