Courtesy of Chef Victor Avila, Chef at Spaghettini Grill, Seal Beach, California
- 1 lamb rack (approximately 2 lbs)
- 1 oz thyme, chopped
- 1 oz marjoram, chopped
- 3 Tbsp extra virgin olive oil
- salt and pepper
Preheat oven to 350°F. Trim the fat off of the lamb. Coat the lamb with 2 Tbsp olive oil, salt, pepper and herbs. Heat 1 tablespoon olive oil in an ovenproof skillet over high heat, sear the lamb, then transfer to the oven and cook 15 to 20 minutes, or until the internal temperature reads 135°F, medium-rare.
- olive oil
- 1 shallot, sliced
- 1/2 cup chicken stock
- 1 bottle J. Lohr Estates Falcon's Perch Pinot Noir
Heat the olive oil in a sauté pan on high heat, and add the shallot. Cook for about 2 minutes, then add the chicken stock and cook for an additional 3 minutes. Add the J. Lohr Estates Pinot Noir and cook until the sauce is reduced to ¾ cup.
- 1 lb gold Yukon potatoes, thinly sliced
- 2 cups heavy cream
- 1 shallot, chopped
- 2 Tbsp horseradish
- sald and pepper
In a medium bowl, combine the remaining ingredients, then fold in the potatoes. Soak the potatoes in the cream mixture for at least 10 minutes. Transfer to a buttered, ovenproof dish and cover with foil. Bake at 350°F for 1 hour, then remove foil and bake for an additional 10 to 15 minutes.
- 2 lbs fresh spinach
- 1 Tbsp butter
- salt and pepper
In a large pan, bring ½ inch of water to a boil, add the spinach, and cook covered for 3 to 4 minutes. Remove from the heat and strain the water out of the spinach. In a sauté pan, melt the butter and add the spinach, salt and pepper. Sauté for 5 minutes over medium heat.
Place a serving of lamb on each plate and drizzle sauce over the meat. Add a serving of potato gratin and spinach. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!