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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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Roasted Lamb with Summer Vegetables and Mint Pesto
From the kitchen of Holly Wendt, Proprietor
INGREDIENTS
- 2 pounds lean, boneless lamb cut in 2 inch chunks (shoulder, filet or leg)
- 2 pounds new potatoes, cut in half if large, parboiled
- 4 zucchini, cut in 2 inch pieces
- 4 large ripe tomatoes, quartered
- 6 cloves garlic, peeled and sliced
- 285 gram jar artichokes in oil, drained
- 2 Tablespoons olive oil
- 6 ounces Quivira Zinfandel or Dry Creek Cuvée
Mint Pesto
- 2 Tablespoons almonds
- juice of 1/2 lemon
- large bunch mint, stalks removed
- 1 Tablespoon grainy mustard
- 6 Tablespoons olive oil
DIRECTIONS
- Mix lamb with remaining ingredients except pesto and spread out in large baking pan.
- Bake 45-55 minutes until lamb is browned and tender and the vegetables are cooked
- Pour in the red wine when half cooked.
- To make the pesto place almonds, mint, mustard and lemon juice in food processor.
- Blend to a rough paste.
- Gradually add the oil and season well.
- Put pesto in bowl to be drizzled over the meat at the table.
- Serve with bread and salad
WINE PAIRING
- Quivira's Dry Creek Valley Zinfandel.
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