Good Better Best Food: Easter Prep and a Wine Review

Easter is right around the corner and this rack of lamb is perfect for a smaller Easter dinner (or go larger and double this recipe!).  You could also make this for a special dinner or for a great night with friends.  I call this lamb dish "lamb for people who think they don't like lamb." aka Running Daddy.  The secret to great lamb is two things 1)marinade 2) don't over cook it!  The Clarendon Hills Cabernet from Wine Chateau was the perfect addition to this meal and really enhanced the evening.

Good Recipe
1 (1 1/2 lb) French-cut rack of lamb (8 ribs)
3 Tbs balsamic vinegar
1 Tbs chopped fresh rosemary
2 garlic cloves chopped
1/4 tsp salt, divided
1/8 tsp ground black pepper
1/2 tsp olive oil
2 small minced shallots
1/4 cup dry white wine
1/4 cup chicken stock
2 tsp honey
1/2 tsp cornstarch

Combine vinegar, 2 tsp rosemary, and garlic in a Ziploc bag.  Add lamb to bag and close.  Marinate the lamb in the refrigerator for 8 hours, turning occasionally.

Preheat oven to 450 degrees.

Remove lamb from plastic bag and reserve the marinade. 

Sprinkle lamb with salt and pepper.  Pat remaining rosemary into the meaty side of the lamb. 

Place lamb meat side up on a baking pan and bake lamb for 20-22 minutes until the lamb registers 145 degrees with a meat thermometer.  I started checking the temperature at around 18 minutes so as to not over-cook...I was obsessed with not over-cooking it  Let the meat rest on a cutting board.

Heat oil in a large non-stick fry pan over medium high heat.  Add shallots and cook 4 minutes.  Add wine and reserved marinade.  Bring mixture to a boil then reduce heat and simmer around 8 minutes until most of the liquid evaporates.

Add broth and 1/8 tsp of salt and simmer about 5 minutes until reduced by about 1/3 cup. 

Combine honey and cornstarch then add to broth mixture.  Bring to a boil and cook about 1 minute while stirring constantly.

Slice the lamb into 8 chops.  Serve the sauce over the lamb. 

To make Better add one element of organic lamb, farmers market or home grown rosemary or organic chicken stock.  To make Best add multiple elements of organic lamb, farmers market or home grown rosemary and organic chicken stock.

I roasted potatoes along with the lamb and served with a beautiful salad. 

This meal really came together with the addition of the Clarendon Hills Cabernet Sauvignon Brookman from our friends at Wine Chateau in New Jersey.  This Cab is full-bodied, with hints of black cherry and  a smooth finish.  Definitely a perfect dance partner for the lamb.  Running Daddy even commented that the Clarendon Hills Cab went well with his Tag a Long Girl Scout Cookie he had for dessert.  While this Cab has a higher price point at around $42 (Wine Chateau currently has it for $34.97) you will not be disappointed with this selection for your special occasion meal.  Even if you don't live in New Jersey, you can order from them over the web and they will ship directly to you.  Put together a case or a mixed case and the shipping is on them!  You cannot go wrong.

Enjoy the Best Food and the Best Easter!

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