Skip to main content

Roasted Rack of Lamb + PRIE Winery 2016 Ancient Vine (1900), Block 4 Spenker Ranch Carignane #LodiWine #Sponsored

 This is a sponsored post written by me in conjunction with a virtual wine tasting event hosted by 
Snooth for Lodi Wines. Wine samples were provided for this post and this page may contain affiliate links.

You can read about the virtual tasting in which I participated last month in my Malfatti di Ricotta con Basilico e Gamberi Agli Agrumi post. But, basically, I received six different bottles of wine from Lodi to explore and pair.

In My Glass

This is a 100% Old Vine Carignane from PRIE Winery, made with grapes that have been around for over a century in the Spenker Ranch in the Mokelumne River AVA. Aged for 18 months in neutral and new French oak, this Carignane is the color of a rich ruby. On the nose I get notes of berries and white pepper. On the palate it boasts some great complexity that's wrapped in elegant, supple silk. The tannins are billowy while the acidity lends the finish a nice brightness.


During the tasting, the panel noted balanced oak that was not overwhelming. Pretty. Elegant. Lovely lightness. The panel suggested it would pair nicely with cured meats, gyros, and even brisket. I opted to go for a roasted rack of lamb.

On My Plate

'Rack of Lamb' might sound fancy, but it's just like any other roast. Really. I served it with a simple salad and called it dinner. And if you have two hungry teenage boys in your house, be sure to double this and get two racks!

Ingredients 
serves 4 as an entree or 8 as an appetizer
  • 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
 Procedure

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. 


Find the Sponsors...
Lodi Wines on Facebook, on Twitter, on Instagram
Snooth on Facebook, on Twitter, on Instagram

*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

Comments

Popular posts from this blog

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

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur