Wine Country Lamb with Lentils
  Goosecross Cellars Recipe for Syrah  
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.
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