Suggested Pairing: 2009 next: Pinot Noir and 2008 Pfeiffer Pinot Noir
King Estate is proud to use Cattail Creek Lamb on our menu. Owner and rancher John Neumeister provides us the most beautiful cuts of lamb I have ever seen. Whether roasted, seared, braised or grilled, his lamb has always been a lovely pairing with our Pinot Noirs. The Pinot Noir in the sauce bridges the flavors and makes it an excellent accompaniment to the lamb. The lamb’s roasted herbs bring out some of the spice qualities in the Pinot Noir. This dish is French Northwest in all its glory.
- 1 ea 3 or 4 bone rack of lamb, French cut
- 1 T olive oil
- 1 T Dijon mustard
- ½ tsp rosemary, chopped
- ½ tsp Italian parsley, chopped
- ½ tsp thyme, chopped
- 1 C demi glace, available at your local butcher or grocery
- ½ C Pinot Noir
- 1 tsp black peppercorns
- 1 ea russet potato, sliced thin
- 1 C heavy whipping cream
- 1 tsp garlic, minced
- salt and pepper, to taste
| Preheat the oven to 400 degrees.
Pick your favorite vegetables. Blanch the green vegetables and slow roast the root vegetables. Combine them for a final roasting until caramelized.
Grease a medium soufflé cup. Season the sliced potatoes with the garlic, salt, and pepper then layer in the soufflé cup. Pour in the heavy whipping cream. Place in the oven and cook until the potatoes are tender and the top is caramelized.
Rack of Lamb:
In a medium sauce pot add the demi glace, Pinot Noir and peppercorns. Let simmer until it can coat the back of a spoon.
Season the lamb with salt and pepper. Sear thoroughly in a hot sauté pan with the olive oil. Remove from the pan and evenly coat the rack with the Dijon mustard and the herbs.
Roast in the oven until desired doneness, roughly 5-10 minutes. Remove and let rest for 3 minutes. Slice the lamb between the bones and serve with the potatos au gratin, roasted vegetables and the Pinot Noir sauce.