~Rosso Rack of Lamb ~

It’s always fun to cook with and drink wine at the same time, and we have found the perfect recipe that calls for both. Using our Stella Rosa Rosso, you can’t go wrong with this one. Whether you are entertaining a few guests or showing off for someone special, this elegant yet easy dish is sure to impress even the toughest critics.

 

 

~Details~

Prep Time: 1 hour and 45 Minutes

Cook Time: 45 Minutes

Total Time: 2 hours and 30 Minutes

 

 

~Ingredients~

Rack of Lamb

  • 2 racks of grass-fed lamb
  • 2 tbsp. coarse sea salt
  • 1 tbsp. garlic powder
  • 2 tbsp. rosemary leaves, chopped
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 2 tbsp. Dijon mustard
  • 2 tbsp. Stella Rosa Rosso
  • 1 tbsp. olive oil

 

Mashed Potatoes

  • 1 ½ lb. Yukon gold mashed potatoes, peeled and cut into quarters
  • ½ tsp. salt
  • 4 tbsp. heavy cream
  • 2 tbsp. butter
  • 1 tbsp. milk
  • Salt and pepper

 

Steamed Spinach

  • 2 bunches of spinach or one large box
  • 1 tbsp. olive oil
  • 2 garlic cloves, finely chopped or minced
  • Salt and pepper

 

 

~Directions~

Rack of Lamb

1 hour before grilling, pull lamb racks out of refrigerator and coat with dry rub and wet marinade.

  • Rack of Lamb Dry Rub:
    • Mix sea salt, pepper, and garlic powder in a small bowl. Rub all over both racks of lamb on each side.
  • Rosso Rosemary Wet Marinade:
    • Mix rosemary, garlic, shallots, Dijon, Stella Rosa Rosso, and olive oil into a food processor or chop finely and mix in a bowl. Using a small brush, brush the wet marinade all over racks, leaving a nice thick coating. Rest racks on a tray for at least 30 minutes at room temperature before grilling.
  • Grilling Rack of Lamb:
    • Heat grill to 450-500 degrees Fahrenheit. Using a grill rack, grill lamb 3-4 minutes on each side. Remove lamb from grill rack and continue grilling for 22 minutes, flipping halfway through. For medium rare, internal temperature should be 135 degrees.

Mashed Potatoes

  1. Place peeled and cut potatoes in a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt.
  2. Turn heat to high and bring the water to a boil, then reduce the heat to low to maintain a simmer. Cover and cook for 15 to 20 minutes, or until you can easily poke a fork through the potatoes.
  3. While the potatoes are cooking, melt the butter and warm the cream together in a pan on the stove or in the microwave.
  4. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl.
  5. Pour the heated cream and melted butter over the potatoes and mash the potatoes using a hand masher, a wooden spoon, or a fork.
  6. Add milk and continue mashing until potatoes are smooth to your liking. Do not over beat the potatoes or they will end up gooey.
  7. Add salt and pepper to taste.

Steamed Spinach

  1. Trim the stems from the leaves, then rinse the leaves.
  2. Shake off excess water but do not dry, as the water droplets will help the spinach cook.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 20 seconds until it becomes golden and aromatic.
  4. Add spinach and cook until the spinach begins to wilt, about 2 minutes. Use tongs to toss frequently.
  5. Remove from heat and sprinkle with salt and pepper; toss once more.
  6. Transfer to serving plate.

*Optional: add a squeeze of fresh lemon juice for extra flavor.

 

~Plate~

  • On a large plate, add one spoonful of spinach on the side of the plate.
  • Add one scoop of mashed potatoes in the center of the plate.
  • Lay the rack of lamb against the mashed potatoes
  • Serve with a bottle (or two) of our Stella Rosa Rosso and enjoy!

 

 

 

Cheers to the Sweet Life! 😀

Interested in more delicious wines and pairing recipes? Check out our exclusive sweet wine selection and treat yourself!