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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Wine Country Lamb with Lentils
Goosecross Cellars Recipe
Syrah

Ingredients:

1 rack of lamb, about 2 pounds

1 red onion, sliced

2 cloves garlic, sliced

4 tablespoons olive oil

½ cup Goosecross Syrah

½ cup low-sodium soy sauce

Freshly ground black pepper

1 sprig fresh thyme

¾ cup lentils

¼ teaspoon cumin, coriander, thyme, celery seed, curry

1 medium carrot, diced

½ small head of celery root, peeled & diced

1 leek, diced

2 tablespoons parsley, chopped

1/8 cup olive oil

1/8 cup peanut oil

Dash sea salt

Freshly ground black pepper

2 teaspoons lemon juice

1 teaspoon white balsamic vinegar

1 teaspoon sherry vinegar

Directions:

Combine the onion, garlic, 2 tablespoons olive oil, wine, soy sauce, pepper, and thyme in a large Ziploc bag and mix thoroughly. Add the lamb to the bag and marinate in refrigerator 4 hours. Heat grill and cook until medium-rare, about 10 minutes per side, 135˚ internal temp. Let rest 5 minutes, then cut the racks apart.

Meanwhile, cook the lentils in boiling salted water for about 15 minutes. Drain and season with salt & pepper, and ¼ teaspoon of the following spices: cumin, coriander, dried thyme, celery seed and ground curry. Mix well.

Heat the remaining 2 tablespoons olive oil in a saucepan and sauté the carrot, celery root, and leek until lightly browned, about 6 minutes. Mix with the lentils and half the parsley, then add the olive oil, peanut oil, salt & pepper, lemon juice, and vinegars. Toss well. Spoon the lentils on the plate and place the lamb racks on top. Sprinkle with remaining parsley and serve with Goosecross Syrah.

Serves 4

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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