Perfect Pair: American Grilled Rack of Lamb

Spring is here!  Have you seen the cherry blossoms?  It is a magical time of year in DC.  I love to celebrate with a spring menu and pairing options.  In case you missed it, click here.

I'll be updating all week with the full recipes and more details on the pairing.  So grab some friends and remake this delicious spring brunch.  We featured two fantastic beers.  

Boulevard and Ommegang are two of my favorite breweries!  Boulevard Ginger-Lemon Radler is a zesty, refreshing take on the tradition of mixing beer with soda or lemonade to create a light, thirst-quenching beverage ideal for warm weather.  These qualities make it awesome for brunch.  Rosetta is a moderate 5.6% ABV and its tart/sweet flavor pairs perfectly with brunch.  

The Dish:  American Grilled Rack of Lamb

The Recipe:

Ingredients 

· 1/4 cup extra-virgin olive oil 

· 2 tablespoons minced garlic 

· 2 tablespoons minced fresh rosemary 

· 1 tablespoon Kosher salt 

· 2 teaspoons finely grated lemon zest 

· 1 teaspoon freshly ground black pepper 

· 1-2 racks of American lamb, frenched (We used Colorado lamb.)

   Pesto

Combine first 6 ingredients in a small bowl. Transfer to a resealable plastic bag and add racks of lamb, turning them until evenly coated with marinade. Refrigerate for 4 hours and up to overnight. Allow them to come to room temperature before grilling. 

Preheat grill to medium. Remove lamb from marinade. Sprinkle racks on all sides with salt. Wrap a piece of aluminum foil tightly around exposed rib bones. Transfer racks to grill, turning occasionally, until a thermometer inserted into the center registers 135 to 140 degrees for medium-rare, 20-25 minutes. Set lamb aside to rest for 10 minutes before serving. 

After lamb has rested, remove aluminum foil and discard. Cut ribs apart between the bones and serve with pesto.

The Pairing:

One of my favorite things about the Francis Ford Coppola Winery is the stories behind the wine. They take pride in their product and each label has meaning. This pride is seen throughout their facility. It has a warm and inviting atmosphere. I’d highly recommend a trip if you’re in the Sonoma area. Not only is their wine top notch, but their restaurant, Rustic, is amazing.

Pitagora: When Francis Ford Coppola’s grandfather, Agostino, was a child growing up in the small town of Bernalda in Southern Italy, he often played among ancient Greek ruins in nearby Metaponto, where thousands of years earlier stood a school run by the legendary Greek scholar Pythagoras — Pitagora in Italian. Known today for his mathematical theorem (a2 + b2 = c2), Pythagoras was more than a mathematician; he was a philosopher who sought new ways of understanding the world through mathematics, astronomy, and music theory.  Growing up in the footprint of this legend, Agostino developed a talent for mathematics and music, and his Pythagorean curiosity about the nature of how things work went on to influence each generation of the Coppola family. With flavors of briary blackberries, juicy plums, and black currants, Pitagora is a robust red blend of Syrah, Petit Verdot, Cabernet Sauvignon, Cabernet Franc, and Petite Sirah. Selected lots were aged in a combination of French and American oak for 15 months, with the blended wine aged for 12 months.  This rich and smooth wine goes nicely with grilled lamb.