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. 

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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.