By Executive Chef Benjamin Nadolny
Suggested Pairing: 2010 Old School Vineyard Designate Pinot Noir
|When I had my first taste of the Old School Pinot Noir I was charmed by the leather and tobacco aromas and the rich fruit in the background. I immediately thought of pairing it with a barbequed cut of lamb. The spice notes in the wine bridge perfectly with the cinnamon and rich port flavors. I chose ribs because of the soft texture you get when you slow cook the meat and mop it on the grill. The bok choy slaw adds a touch of bitter to keep the palette from getting overwhelmed by the ribs. A chargrill is not necessary if you have a broiler option on your oven. Directions for both are below.|
Port Wine Mop
Let cool to room temperature.
Apple and Bok Choy Slaw
Trim excess fat from the lamb ribs.
Rub the lamb with the garlic, orange zest, parsley, salt, and pepper.
Slow cook the lamb in the oven for 2 hours, covered. You can add a touch of water to the pan to keep from scorching on the bottom. Remove, turn, and cook another 30 minutes.
Mop the ribs with the port wine mixture. Do so every 1 minute if on the chargrill, or every 30-45 seconds under the broiler. When the ribs are thoroughly glazed remove them from the oven and serve with the bok choy slaw. Enjoy!