08Mar
2016

Tuesdays with Luca - Dijon-Balsamico Rack of Lamb

Luca_recipe_6_Lamb.jpg

Welcome to the 6th and final week of our blog series, Tuesdays with Luca. Every week, we post a brand new recipe and wine pairing from our very own Chef Luca, that he has created, just for you!

 

This week we have something special, right from the very heart of the Tuscan kitchen - a Dijon-Balsamico Rack of Lamb. Juicy and delicious, our Grandi Annate has the body to complement the lamb, but won’t overwhelm the delicate flavors.

 

Due to the long history of shepherding in Abruzzo and Molise, lamb dishes are common. Lamb is often used with pasta, combined with wild mushrooms, rosemary, and garlic. The wafting aromas from this dish will make your guests huddle around the grill!

 

Dijon-Balsamico Rack of Lamb

 

 

Serves 4

INGREDIENTS

1 ½ tablespoons (23 g) kosher salt

2 tablespoons (30 g) fresh rosemary, minced

3 cloves garlic, minced

1/2 cup (120 g) Dijon mustard

1 tablespoon (15 ml) Avignonesi Balsamico

2 racks of lamb, frenched

PREPARATIONS

Preheat oven to 450°F / 230°C

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, & garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute.

Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

Roast lamb for exactly 20 minutes for rare (or 25 minutes for medium-rare.) Remove from oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Check lamb with an instant thermometer. Rare will be 125°F /52°C; medium-rare is 130°F / 55 °C.



 

Wine Pairing: Avignonesi Grandi Annate – Opulent and elegant, with notes of roses and eucalyptus, the sophisticated style of the Grandi Annate is a wonderful match to the refined and delicate flavours of the lamb.