Sky High Ranch Pinot Noir

HERB CRUSTED RACK OF LAMB WITH BLUEBERRY GASTRIQUE

Our recipe for rack of lamb crusted with garlic, Panko, parsley, rosemary and Parmesan with a delicious blueberry gastrique is a crowd pleaser. Serve this impressive entrée at for your next holiday meal. The gastrique can be made up to 2 days ahead.

Ingredients

Directions

FOR THE LAMB

Preheat oven to 400 degrees F.

Heat a large pan over high heat. Season lamb liberally on all sides, and sear in olive oil until golden brown. Remove lamb from heat and pan. Sear garlic cloves until golden brown.

In a food processor, combine garlic, Panko, parsley, rosemary, parmesan and 3 tbsp olive oil. Process until combined. Transfer to a large plate.

Brush Dijon mustard over the lamb, and cover with Panko mixture, pressing tightly to form a crust.

Place crusted lamb on a roasting rack. Bake in oven for 20 minutes, or until internal temperature registers 130 degrees F.

FOR THE SAUCE

While the lamb is cooking, place sugar, vinegar and blueberries in a medium saucepan. Cook over medium heat, stirring constantly, until reduced by half.

Once the lamb is cooked, let rest for at least 10 minutes before slicing. To serve, slice lamb into chops, and drizzle with the blueberry gastrique.

CHICKEN CONFIT WITH BLACKBERRY GASTRIQUE

No need to wait for blackberry-picking season to make this delicious Chicken Confit! Serve this colorful dish with a side of rice and your favorite green vegetable, like steamed broccoli or roasted asparagus.

Ingredients

• 2 chicken leg quarters
• 1/2 cup lard, chicken fat, duck fat or butter
• 4 cloves garlic
• 2 cloves
• 1 sprig thyme
• 1 sprig rosemary
• 2 cups blackberries
• 2 cups rice wine vinegar
• 1 cup of red wine, like Pinot Noir
• Salt and pepper to taste

Directions

Preheat a water bath to 165 degrees F. Season the chicken with salt and pepper, then place in a vacuum or Ziploc bag with the fat, garlic, cloves, thyme, and rosemary. Remove all the air from the bag, and cook in the water bath for at least 8 hours.

For the gastrique, combine blackberries, vinegar and wine in a blender and puree until smooth. Pass the mixture through a sieve into a medium saucepan, and place over medium low heat. Cook until mixture is reduced by half, or thick enough to coat the back of a spoon.

Preheat a cast iron skillet on medium heat. Remove the chicken from the bag and pat dry. Sear chicken skin side down until the skin is golden brown.

To serve, drizzle gastrique over the chicken.