Fallon Hills Ranch Lamb by David Bazirgan of Fifth Floor, San Francisco

Pair with Allegrini Palazzo della Torre

 


With smoked potato puree, fig vinaigrette and baby mustard greens
 
INGREDIENTS
8 oz lamb loin
 
MARINADE
1 tsp honey
1 tsp harissa paste
1 tsp chopped rosemary
1 tsp chopped thyme
 
FIG VINAIGRETTE
1 cup diced black mission figs
1 tsp minced shallots
2 Tbsp aged balsamic vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
 
SMOKED POTATO PUREE
3 russet potatoes peeled
1 cup heavy cream
2 Tbsp butter
Douglas fir for smoking
 
DIRECTIONS
1.       Prepare Marinade 12-24 hours in advance.
 
2.       Smoke cream for 10 minutes.
 
3.       Cook potatoes until tender. Drain, puree with cream and butter, season with salt.
 
4.       Cook lamb until medium rare, serve over potato puree.
 
5.       Spoon vinaigrette over lamb and garnish with mustard greens.
 
 
 
Serves 4-6 people
 
 

Pair with Allegrini Palazzo della Torre 

 

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