Seared Lamb with Swingin' Zin Reduction Sauce
Ingredients
- 8 lamb loin chops, also known as lamb t-bones
- 1 TBS extra virgin olive oil
- Sea salt
- Fresh cracked pepper
- 1 TBS fresh, chopped rosemary
- 2 tsp each of fresh, chopped thyme & sage
- ¼ cup chopped shallots
- 3 cloves of minced garlic
- 1 ½ cups high quality veal stock
- 1 cup R&B Cellars Swingsville Zinfandel
- Season chops with salt & pepper
- Rub both sides of chops evenly with dry rub ingredients
- Cover, let sit for 30 minutes at room temperature
- Heat olive oil over medium high heat in large sauté pan
- Sear chops for 3-4 minutes per side for medium rare
- Remove chops, set aside & keep warm
- Reduce heat, & in the same pan, sauté shallots 1 minute
- Add garlic, sauté about 30 seconds, being careful not to burn garlic
- Pour in R&B Cellars Swingsville Zinfandel, return heat to medium-high, & scrape up all the bits (THE BITS MAKE THE SAUCE!), & simmer about 10 minutes.
- Add stock, bring to a boil, then simmer until reduced by half
- Season to taste with salt & pepper, pour over warmed meat, enjoy
The winner will receive a CASE of the 2006 R&B Cellars Zinfandel and a ladies or men's shirt as well. We will also have 2 runner-up prizes of a bottle of the Zinfandel and the shirt. The winning recipe will be featured in next month's Blue Note newsletter and will be posted on the new recipe section of the R&B site.
R&B Cellars
1835 San Jose Ave.
Alameda, CA 94501
510-749-8481 fax
510-749-8477 office
Website: http://www.rbcellars.com
Email: info@rbcellars.com
