Thursday, November 26, 2009

A Seresin Dinner Party

Our Swedish Cellarhand, Lars Gabrielsson, came to us from a career as a Sommelier in some of Stockholm's top restaurants. He is also very talented in the kitchen and we often seek his opinion when it comes to matching food and wine. He pictured below sorting Pinot Noir with Ellie, one of our Vintage interns.

Below is one his Spring recipes complete with wine match - perfect for your next dinner party.

Rack of Lamb With fresh herbs and Seresin Lemon Olive Oil

1 whole Rack of Lamb
3 Cloves of Fresh Garlic
½ -1 Teaspoon of good quality salt
A good amount of your favorite garden herbs
1 Tablespoon of Seresin Lemon Olive Oil

Sear off the Rack of Lamb on your Barbecue or in a hot pan just for a few seconds on each side until brown.

Put the Garlic, fresh herbs, salt and Lemon Olive Oil in a Pestle and Mortar and work it in to a paste and taste off with pepper.

Rub the paste into the Rack of Lamb and cook in the oven at 220 degrees for 15 to 20 minutes or on the Barbecue until pink in the middle. Let the meat rest for a few minutes before cutting the rack into individual cutlets. Serve with a new potato salad and a bottle of 2008 Seresin Leah Pinot Noir.

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