Spiced Lamb T-Bone Chops • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Sauvignon
• Preheat grill
• Mix together until evenly incorporated salt, black pepper, coriander, cumin, and paprika
• Season lamb loin chops to your liking with salt and spice mix (you will have extra spice mix for future uses)
• Grill chops to your desired doneness
• Let rest for 5 minutes and serve with Green Romesco
• Combine all ingredients in a food processor except EVOO
• Blend for 15 seconds, scrape downsides, and start processor again
• Slowly add EVOO in a consistent stream while the processor is running
• Blend until mixed evenly and slightly chunky
• Season to taste with salt and pepper
• Can be made in advance but serve at room temperature
• Preheat oven to 400F
• Cut the bottom of the head of garlic off and place in foil with one Tablespoon of olive oil and wrap
• Place in ovenproof dish and roast for 35-40 minutes
• Unwrap and let cool for 5 minutes, then squeeze all the roasted cloves out of the head and discard skins
• Turn oven up to 450F
• In a bowl combine the garlic cloves, 1 Tablespoon of olive oil, and with the back of a fork smear the garlic and oil into a paste, fold in the herbs and season with salt and pepper
• Toss potatoes in final tablespoon of olive oil and season to taste with salt and pepper
• Place on sheet pan and roast for 15-20 minutes until potatoes are caramelizing and getting crispy edges
• Remove from oven and toss in mixing bowl with garlic herb paste