Lamb with Garden Vegetables and Herbs from Nobilo
- 2 New Zealand lamb racks
- 6 cups brown chicken stock
- 1 cup Nobilo 2012 Icon Pinot Noir
- 2 basil leaves
- 4 mint leaves
- Lemon juice
- 1 tablespoon butter
- 8 baby zucchini
- 8 toy box eggplants
- 8 yellow patty pans
- 2 large red peppers
- Picked bush basil leaves
- Picked black mint leaves or blackberry mint
- Dehydrated squash blossoms
- Garlic flowers
Trim and french the bones. Apply a liberal amount of salt. Wrap in plastic and let stand for 4-5 days. Grill or pan roast to an internal temp of 115 F and let rest for at least 10 minutes.
Chef ’s Tip: It’s best to make your own stock rather than buy at a store as the reduction will give you no body and will become salty if you are not careful.
Reduce the stock by 2⁄3. Separately reduce the Nobilo Icon Pinot Noir to 1⁄8 cup. Add herbs, and salt if needed. Add the red wine reduction to jus base. While stirring, add the butter and make sure it becomes one with the stock/jus. Add small amounts of lemon juice to balance the weight and feel of the sauce. Add salt only if necessary.
Cut all vegetables in half and cook in a pan cut-side down on medium heat until golden brown and al dente, approximately 3-4 minutes, depending upon the size of the vegetables. Use olive oil, making sure it doesn’t get too hot as it burns, but allowing its flavor to make the dish sing.
Burn exterior over open flame. Place the peppers into a bowl and tightly wrap in plastic. This continues the cooking as the vegetable will steam, making the skin very easy to remove. Remove all skin and seeds and cut into different shapes.
To plate, simply slice the lamb and stack so that the bones are sticking up. With the roasted vegetables, make a rectangular stack flush against the lamb. Pick as many mint and basil leaves as desired and place around the vegetables.