Celebrating Sonoma: Lamb Lollipops with Spiced Apple Chutney + Wild Ridge Pinot Noir 2014 #WinePW

Welcome to the November edition of Wine Pairing Weekend (#WinePW)! The past two years have had devastating fires in wine-growing regions the world over. Gwendolyn of Wine Predator is hosting and you can read her invitation here. She asked the bloggers to pick an affected area and shine the spotlight on that region.

The Posts

• Nancy of Pull That Cork presents Failla Hudson Vineyard Syrah & Moroccan Lamb Tagine.
• David of Cooking Chat suggests Butternut Squash Risotto with Roasted Garlic and Sonoma Wine.
• Nicole of Somm’s Table will Uphold Ribolla Gialla with Crispy Pork Chops & Braised Cabbage to Support California Fire Relief.
• Wendy from A Day in the Life on the Farm says ‘Let me tell you a story.’
• Camilla of Culinary Adventures with Camilla is Celebrating Sonoma: Lamb Lollipops with Cranberry-Apple Mostarda + Wild Ridge Pinot Noir 2014.
• Gwen of Wine Predator has Post #ThomasFire Gratitudes with The Ojai Vineyard’s 2001 GSM and Duck.

Sonoma in My Glass

In January of this year, also for #WinePW, I posted about the Sonoma fires and shared Za'atar-Crusted Rib-Eyes with 2014 Geyser Peak Walking Tree Cab. As I was preparing for this event, I started seeing previews and stories about Chef Tyler Florence's documentary Uncrushable. It's a compilation of interviews - filmed as the fires were still burning - with residents, emergency crews, vintners, and more. I haven't been able to see it, but I can't wait.

For this month, I decided to stick with a focus on Sonoma. We often wind our way through the county on our annual ten-day camping trip. It's usually our last, or second to last stop, as it's not too far from where I live. And I've certainly felt the aftermath of the 2017 fires within my circle of friends. 

So, I uncorked a bottle of Wild Ridge Pinot Noir 2014 from the coast of Sonoma County. And I was slightly wistful as I got a whiff of smoke on the nose. I paused, wondering if I was really sensing that, or I just had the fires on my mind. But Jake swirled the beautiful garnet liquid, stuck his nose in the glass, and declared, "It's like that smoky tea you like. What's it called?" Ahhh...lapsang souchong...good, I'm not imaging it!

This was a beautiful wine with sweet, fruity aromas and complex delectable layers on the tongue. I swear I could taste the sea and the smoke even though I know this wine predates the fires. It was a perfect match with an oven-roasted rack of lamb.

Spiced Lamb Lollipops on My Plate
Though this looks impressive on the plate, it's largely hands off. You just need to rub the spices on the lamb the night before you plan to serve. And you can stick it in the oven and do other things. The night I made this, we were packing for our annual Halloween camping trip. Actually, I had planned to bring the lamb and the wine up to the campsites and share with friends. But when my little one wasn't feeling well, we delayed our departure and I roasted these up for just us. Selfish, I know.

I always make a batch or two of this chutney when my family goes apple picking. It usually lasts us through the end of the year and the boys like telling our holiday guests that they picked all those apples!         

Ingredients 
serves 4 as an entree or 8 as an appetizer

Lamb

• 2 racks of lamb
• 2 T smoked paprika
• 2 T paprika
• 1 T ground coriander
• 2 t ground cumin
• 2 t ground sumac
• 1 t freshly ground salt
• 1/2 t freshly ground pepper
• olive oil

Spiced Apple Chutney makes about 3 pint jars

• 6 to 7 peeled, cored organic apples (approximately 6 C when diced)
• 1 C golden raisins or dried cranberries
• 1 large onion (approximately 1 C when diced)
• 1 large sweet red pepper (approximately 1 C when diced)
• 1 hot red pepper (I used a jalapeno)
• 1 C lightly packed dark brown sugar
• 2 T mustard seed
• 1" knob ginger, peeled and grated
• 1 t ground allspice
• 1 t ground salt
• 2 cloves garlic
• 2 C apple cider vinegar

 Procedure

Lamb

Place the smoked paprika, paprika, coriander, cumin, sumac, salt and pepper together in a small mixing bowl. Divide the spices evenly over the two racks. Massage the spices into the lamb. Drizzle with olive oil. Place in a lidded container, or in a plastic bag, and refrigerate overnight. Before roasting, let stand at room temperature for at least 30 minutes.

Preheat the oven to 425 degrees F. Place lamb on a roasting rack with the fat-side up. Roast for 30 minutes, then flip the rack over and return it to the oven for another 10 minutes.

Remove the lamb from the oven and let rest for 10 minutes before slicing into lollipops. Serve with a side of chutney.

Spiced Apple Chutney

Place all of ingredients into a large, nonreactive pot. I use a Dutch oven. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thickened. Spoon into sterlized jars and place in hot water bath for 10 minutes to process.