Rack of Lamb with Cabernet Jus

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Friday, March 1st, 2024

An expression of our culinary team’s artistry, this elegant recipe pairs beautifully with our Phase V Cabernet Sauvignon.

Ingredients

Serves 4 to 6

Rack of Lamb

2 racks of lamb, frenched (about 1 1/2 pounds each)
2 tablespoons olive oil
1 ½ teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon granulated garlic powder

Cabernet Jus

1 ½ teaspoons olive oil
2 large garlic cloves, minced
1 large shallot, minced
1 750-ml bottles Cabernet Sauvignon
2 cups veal demi
1 cup ruby Port
1 bay leaf
8 sprigs of thyme
Salt and pepper to taste

Roasted Delicata Squash and Haricot Verts

4 delicata Squash, washed and cut into 3/8 inch rings, seeds removed
As needed olive oil
To Taste salt and pepper
1-pound French Green Beans, cleaned and trimmed

Garlic and Chive Mashed Potatoes

2 ½ pounds Yukon gold potatoes, peeled and quartered
Kosher salt and freshly ground black pepper
½ cup heavy cream
2 tablespoons unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Method

Rack of Lamb

Preheat the oven to 450°F.
Season racks of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat.
Once skillet is hot add the oil. When the oil is almost smoking, add the racks of lamb and brown well on all sides, about 6 minutes.
Transfer the lamb to a sheet tray bone side down and sprinkle with garlic powder.
Place the lamb in the oven and bake for 12 to 15 minutes for medium-rare or until a meat thermometer registers 125°F. Allow lamb to sit for 10 minutes, tented with foil, before carving.

Cabernet Jus

Cabernet sauce can be prepared ahead of time, it mellows and becomes more balanced if made a day in advance.
In a medium saucepan over medium high heat add oil, garlic, and shallot.
Stir until translucent, about 2 to 3 minutes, then add the remaining ingredients.
Bring to a boil and reduce to 1 cup, about 20 to 30 Remove bay leaf and sprigs of thyme. Adjust seasonings as needed.

Roasted Delicata Squash and Haricot Verts

Preheat oven to 350°F.
Place squash in a large bowl and toss with oil, salt and pepper. Lay squash out on a sheet tray in a single layer and bake for 20 minutes or until tender. You may flip halfway through cooking time if desired.
Bring a medium saucepan filled with water to a boil.
Add green beans and blanch for 3 to 4 minutes.
Remove from boiling water and place in an ice bath to cool. Once cooled, remove from ice bath and pat dry.
To reheat place a medium sauté pan over medium high heat and add a splash of olive oil. Add beans and a pinch of salt and pepper toss until heated through.

Garlic and Chive Mashed Potatoes

To Finish

On a warm plate, spread a generous amount of Garlic and Chive Mashed Potatoes. Place the desired amount of your Rack of Lamb (1-2 pieces per plate) over the top. Next plate your Roasted Delicata Squash and Haricot Verts on the side. Drizzle the Cabernet Jus over the top of the lamb to finish, or a small ramekin on the side. Serve immediately with a glass of Phase V Cabernet Sauvignon.

Bold, beautifully balanced, and unapologetically indulgent, this rack of lamb is finished with a silky Cabernet jus that mirrors the depth of our Phase V Cabernet Sauvignon.