TC Recipe: Leg of Lamb with Roasted Carrots, Kale, and Maple Ginger Broth
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Domaine Pinot Noir
Serves 2
I am proud at how versatile our wines can be. Our Pinot Gris goes with just about everything, and our Pinot Noirs are not much different. I especially love our Pinot Noir with lamb as the platform protein. It makes the journey of creating a dish that much more enjoyable. This time we put our 2009 Domaine Pinot Noir against a backdrop of maple and ginger. Where I feel the ginger blends into the spice notes of the wine, the maple allows those flavors to coat the palette and makes for a longer lasting taste. The maple and ginger being in a broth keeps the dish lighter in body and allows for the contrast of the nutty almond and garden flavored carrot to accent the wine as well.
Ingredients |
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Preparation |
| Maple Ginger Broth In a small stainless sauce pot sweat 1 minced shallot and the ginger root in 1 Tb olive oil. Add the maple syrup and allow to simmer for 5 minutes. Add the vegetable stock and simmer for about 10 minutes. Strain the broth, squeezing the liquid from the ginger shallot mixture. Carrots Sauté the carrots in 1 Tb olive oil with the whole thyme sprigs and the whole garlic cloves. Cook until tender. Remove the thyme and garlic. Add the almonds and keep warm. Kale Heat 1 Tb olive oil in a sauté pan. Add the kale and thinly sliced shallots. Cook all the water out of the kale. Add the carrots/almonds to this mix. Lamb Leg Pre heat oven to 400 degrees. Heat 1 Tb olive oil in a sauté pan or skillet. Season the lamb with salt and pepper and sear on all sides. Place in the oven to desired doneness. We recommend medium-rare. Remove the lamb from the oven and let rest for 3 minutes. Slice thin. Place the carrot and kale mixture into a bowl. Pour the broth around the vegetables and top with the sliced lamb. |
