Herb-Crusted Rack of Lamb with Rutherford Reserve Cabernet Sauvignon

Celebrate Easter with This Perfect Pairing

Herb Crusted Rack of Lamb paired with our Rutherford Reserve Cabernet Sauvignon is a celebration of Easter’s vibrant flavors. The tender, flavorful lamb wrapped in a golden herb and parmesan crust is a perfect match for the Rutherford Reserve’s luscious dark berry notes, earthy depth, and a delicate spice finish. Together, they create a pairing that’s both festive and inviting, perfect for your Easter feast or spring gatherings.

Make this the centerpiece of your holiday table and enjoy those cherished times when #BVwasthere, bringing warmth and elegance to every moment.

Ingredients

• 1 rack of lamb - frenched (1 ¼ - 1 ½ lbs.)
• ¾ cup mixed herbs (rosemary, parsley, thyme, sage)
• ¾ cup panko breadcrumbs
• ⅓ cup parmesan cheese
• 2 Tbs Dijon mustard
• Salt and freshly ground pepper

Instructions

1. Preheat oven to 400 degrees. Salt and pepper lamb. Place on sheet pan and let sit ½-1 hour. In a bowl - combine panko, herbs, parmesan, salt and pepper.
2. In a large cast iron skillet or fry pan heat over medium high heat - when hot, add oil until just smoking and sear the rack 2-3 minutes on side and bottom. Set aside on sheet pan to cool. When cool - brush meaty side of rack with mustard. Firmly press bread crumb mixture onto the mustard. Place meat on a cooling rack (this helps it to cook more evenly) on the sheet pan and place in the middle of the oven to cook until the crust is nicely browned, and a thermometer inserted into meat registers 125-130 degrees for medium rare or to your desired doneness. About 15-20 minutes.
3. Transfer lamb to a cutting board and let rest 10-12 minutes. Carve the rack into single or double chops and serve immediately with BV Rutherford Reserve Cabernet Sauvignon.

2021 Rutherford Reserve Cabernet Sauvignon

95 Points - JamesSuckling.com

“Bright and fruity with black currant, blackberry, boysenberry and black licorice notes, but not overdone. Full-bodied with tension from tannins that nicely frame the wine. Firm, bright and focused, even racy. Drinking so well now but will age beautifully.” -James Suckling, JamesSuckling.com