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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Grilled Leg of Lamb with Feta-Mint Butter and Sun-Dried Tomato and Roasted Red Pepper Sauce
Courtesy of "The Wine Lover Cooks With Wine" cookbook by Sid Goldstein
Serves 6 as an entrée
MARINADE
INGREDIENTS
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 bay leaf, crumbled
- 3/4 teaspoon hot paprika
- 1/4 cup chopped fresh mint leaves
- 1 large clove garlic, thinly sliced
- 1/2 cup 2005 Quivira Grenache
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon herbes de Provence or dried rosemary
FETA-MINT BUTTER
INGREDIENTS
- 12 ounces feta cheese, cut into chunks
- 1 green onion, including light green parts, finely chopped
- 1/3 cup minced fresh mint
- 1 tablespoon white wine vinegar
- Pinch of freshly ground white pepper
- 1/4 cup pine nuts, toasted (See note)
SUN-DRIED TOMATO AND ROASTED RED PEPPER SAUCE
INGREDIENTS
- 1/4 cup 2005 Quivira Grenache
- 3 red bell peppers, roasted and peeled (See note)
- One 8-ounce jar oil-packed sun-dried tomatoes
- 2 tablespoons minced shallots
- 1/3 cup minced fresh flat - leaf parsley
- 1/2 teaspoon Tabasco sauce
- 2 tablespoons red wine vinegar
- Kosher salt
- 6 mint sprigs for garnish
- One 6 -to 7- pound leg of lamb, boned, butterflied, and trimmed of excess fat
DIRECTIONS
To make the marinade: In a small bowl, combine all the ingredients and whisk thoroughly. Pour the marinade into a large self-sealing bag. Add the lamb. Refrigerate for at least 3 or up to 4 hours, turning occasionally.
Light a fire in a charcoal grill or preheat a gas grill to high. Remove the lamb from the refrigerator 30 minutes before cooking.
Meanwhile, make the butter: In a blender or food processor, combine the feta, green onion, mint, vinegar, and pepper. Process until smooth. Add the pine nuts and pulse 10 to 12 times. Transfer to a small bowl. Set aside.
To make the sauce: In a small saucepan, simmer the wine to reduce by half.
In a blender or food processor, combine the bell peppers, sun-dried tomatoes and oil, shallots, parsley, Tabasco, reduced wine, and vinegar. Process until smooth. Transfer to a small nonmetal bowl. Season with salt. Set aside.
Remove lamb from the marinade and pat dry. Cut the lamb into sections with approximately the same thickness. Grill for 10 to 12 minutes on one side. Turn and grill for 8 to 10 minutes, depending on thickness, for medium rare.
To serve, cut the lamb into serving slices. Place on warmed plates and dollop with the tomato-pepper sauce. Top with feta-mint butter.
*NOTES: To toast nuts, place on a baking sheet and bake in a preheated 400°F oven for 5 to 8 minutes until lightly browned. Season to taste, if desired.
To toast and peel peppers and chilies, char whole peppers and chilies over an open gas flame, over hot coals, or under a preheated broiler until the skin blisters. Place them in a plastic or paper bag and let cool to the touch. Peel off the skin and discard. Cut out the stem and remove the seeds. Avoid touching your eyes or nose while working with chilies. Wash your hands thoroughly in hot, soapy water when done.
WINE PAIRING
- Serve this dish with 2005 Quivira Grenache
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