Skip to main content

Duckhorn Merlot + Braised Lamb with Onions, Olives, and Orange Rind #MerlotMe #Sponsor

The MerlotMe website encourages wine lovers to "celebrate the greatness of Merlot throughout the month of October." So, we are. In addition, all of the #winePW bloggers were offered bottles of Merlot to try, taste, and pair for this event.

As part of this month's #WinePW event, hosted by Jeff at foodwineclick, I made two versions of the dish - with two different cuts of meat - and let my dinner guests decide which was the better dish with the wine. For this post, I poured and paired the 2013 Duckhorn Napa Valley Merlot.* Find all of the Duckhorn Merlot selections: here.

In the Glass...
The 2013 Duckhorn Napa Valley Merlot is 88% Merlot, 7% Cabernet Sauvignon, and 5% Cabernet Franc. This was an aromatic Merlot with layers of cherry and plum underscored with more earthy notes of nutmeg, cedar, orange peel, and herbs. Deeply nuanced, this velvety wine was both sophisticated and beautifully structured.

On the Plate...
I mentioned that I did the same prepartion on two different meats; I braised beef short ribs and lamb steaks, thinking that I would let my guests determine which was the best pairing. Though all the plates were practically licked clean, the lamb steaks won out...not by a landslide, but it was the preferred meat with the wine. So, it's that recipe that I'm sharing with my Duckhorn pairing.

Braised Lamb with Onions, 
Olives, and Orange Rind

Ingredients serves 6
  • 2 to 2-1/2 pounds bone-in lamb steaks
  • freshly ground salt
  • freshly ground pepper
  • 1 organic onion, peeled and thinly sliced 
  • 2 T olive oil
  • 1 T butter
  • 1 C beef stock
  • 1/2 C red wine (I used a Merlot, naturally)
  • 1/4 C freshly squeezed orange juice
  • 1 C small, whole shiitake mushrooms, sliced if using larger mushrooms
  • 1 C pitted castelvetrano olives
  • 1 T fresh rosemary leaves
  • 1 t fresh thyme
  • cooked polenta for serving
  • thinly sliced orange rind for garnish (I tied mine into knots)

Preheat an oven to 350ºF. Season lamb steaks liberally with salt and pepper. Set aside.

In a Dutch oven, melt 1 T butter in 2 T olive oil. Add the onions and cook until just translucent. Add the steaks to the pan. Sear for 2 to 3 minutes per side.

Pour in the stock, red wine, and orange juice. Bring liquid to a boil. Cover the pot and place it in the oven to braise for 2 to 2-1/2 hours.

Remove the pot from the oven, scatter in the mushrooms, olives, and fresh herbs. Cover and return the pot to the oven for another hour.

During the final hour, prepare your polenta. Adjust seasoning with salt and pepper if needed.

To serve, ladle cooked polenta into a bowl or onto an individual plate. Place the meat on top of the polenta and spoon some of the mushrooms and olives over the top. Garnish with an orange rind twist. Serve immediately.

Duckhorn Vineyards on the web
on Facebook, on Twitter, on Instagram

*Disclosure: I did receive this wine as a sample for participating in #MerlotMe - for the purpose of creating pairings and developing recipes. No additional compensation was received and opinions are completely my own.


  1. I was very excited to get the Duckhorn again this year. It is a wonderful wine and I"ll bet the pairing with the lamb was fantastic.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas