Grilled Rack of Dixon Lamb • St. Francis Winery & Vineyards

Name: Grilled Rack of Dixon Lamb • St. Francis Winery & Vineyards
Ingredients: Pair with Cabernet Sauvignon; 12 hours prior to grilling make a bed of the herbs, garlic, lemon zest, and pepper.; Press the lamb chops onto the bed to season the lamb.; Prior to cooking remove all marinade, brush with olive oil, and season generously with salt.; On high heat, grill each side for 3 minutes then allow to rest for several minutes.; Remove stalk and leaves from the cauliflower, rough chop, and place in a saucepan.; Cover with cream and add shallots, garlic, and horseradish. Simmer on low until cauliflower is very tender, remove with a slotted spoon, and puree in a food processor until smooth. Salt to taste.; Make 1 day ahead of time. Spread ingredients onto a baking sheet.; Bake at 300°F for 30 minutes. Once cool, refrigerate.; Season the onions with salt and pepper, and then grill at the same time as lamb.; Quarter and season them.; Mix all the ingredients together about an hour before serving so the flavors combine. Do not make a day ahead, as the lemon will brown the herbs.; On a mandolin with the teeth blade slice the squash to resemble spaghetti. Marinate with a spoonful of the chimichurri and season with salt and pepper.; Place a large spoonful of the cauliflower puree in the middle of the plate and smooth into a 2-inch circle in the center of the plate.; Making a small nest, set a ½ cup of the marinated squash in the center of the purée; lay the lamb chop on top.; Put a generous portion of the Cipollini onions next to the lamb chop and finish with a spoonful of chimichurri.

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Ingredients

Pair with Cabernet Sauvignon
12 hours prior to grilling make a bed of the herbs, garlic, lemon zest, and pepper.
Press the lamb chops onto the bed to season the lamb.
Prior to cooking remove all marinade, brush with olive oil, and season generously with salt.
On high heat, grill each side for 3 minutes then allow to rest for several minutes.
Remove stalk and leaves from the cauliflower, rough chop, and place in a saucepan.
Cover with cream and add shallots, garlic, and horseradish. Simmer on low until cauliflower is very tender, remove with a slotted spoon, and puree in a food processor until smooth. Salt to taste.
Make 1 day ahead of time. Spread ingredients onto a baking sheet.
Bake at 300°F for 30 minutes. Once cool, refrigerate.
Season the onions with salt and pepper, and then grill at the same time as lamb.
Quarter and season them.
Mix all the ingredients together about an hour before serving so the flavors combine. Do not make a day ahead, as the lemon will brown the herbs.
On a mandolin with the teeth blade slice the squash to resemble spaghetti. Marinate with a spoonful of the chimichurri and season with salt and pepper.
Place a large spoonful of the cauliflower puree in the middle of the plate and smooth into a 2-inch circle in the center of the plate.
Making a small nest, set a ½ cup of the marinated squash in the center of the purée; lay the lamb chop on top.
Put a generous portion of the Cipollini onions next to the lamb chop and finish with a spoonful of chimichurri.