Grilled Superior Farms Lamb Chops with Bing Cherries, Red Quinoa Salad & Licorice Infused Demi-Glace

This recipe for Grilled Superior Farms Lamb Chops with Bing Cherries, Red Quinoa Salad & Licorice infused Demi-Glace provided by Canyon River Grill in Ellensburg is surprisingly easy to prepare, is full of complex flavors which pair nicely with our 2018 & 2019 Mazzacano Cellars ‘The Rocks’ Syrah.

2018 & 2019 Mazzacano ‘The Rocks’ Syrah

This beautifully balanced Syrah has bright fruit such as blueberry and sour cherry.  You will discover a nice round mouthfeel with minerality and length.  Under the fruit lies black pepper, blackberry, and chocolate notes.

The Canyon River Grill

Grilled Superior Farms Lamb Chops with Bing Cherries, Red Quinoa Salad & Licorice Infused Demi-Glace

Pairs Beautifully with 2018 & 2019 Mazzacano 'The Rocks' Syrah

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4

Cuisine: American

Ingredients Method

Ingredients

  

Lamb

• 1 Full Rack of Lamb (8 bones) Frenched & Cut Into Single Chops

Spice Mix

• 1/4 tsp Cardamom Ground
• 1 tsp Coriander Ground
• 1 tbsp Salt
• 1/2 tsp Pepper
• 1 tsp Brown Sugar

Quinoa Salad

• 2 c Red Quinoa Cooked
• 1/2 c Zucchini Finely Diced
• 1/2 c Tomato Finely Diced
• 2 tbsp Red Onion Finely Diced
• 1/2 c Cucumber Finely Diced
• 2 tbsp Parsley Chopped
• 4 tbsp Olive Oil Extra Virgin
• 2 tbsp Lemon Juice Freshly Squeezed
• Salt & Pepper to Taste

Blistered Green Beans

• 2 c Green Beans

Licorice Wine Sauce

• 1/2 Shallot Finely Diced
• 2 oz Soft High Quality Black Licorice Finely Sliced
• 1 Bay Leaf
• 4 oz Syrah
• 2 c Veal or Chicken Stock

Bing Cherry Salad

• 5 oz Bing Cherries Fresh Pitted
• 1 Handful Baby Arugula
• 1 tbsp Olive Oil Extra Virgin
• 1/2 tbsp Balsamic Vinegar
• Salt & Pepper to Taste

Method

 

1. Combine spice mix, season lamb chops and refrigerate. Remove toroom temperature 30 minutes before grilling.
2. Cook quinoa (per package recommendations) and chill. Toss the quinoawith the vegetables and herbs. Whisk the oil and lemon, and mixthrough, season to taste and refrigerate until serving.
3. To make the sauce: render shallots, add licorice, bay, wine and reduceto sec. Add stock and simmer until reduced to sauce consistency.Season with spice mix and strain.
4. Preheat grill and cook lamb over medium flame to desired doneness.
5. Heat 1 tablespoon blended oil over high heat in a medium sauté pan.Blister blanched green beans over high heat and season with saltand pepper.
6. In a small bowl toss together the cherries, arugula, oil and balsamic.Season to taste.
7. Divide quinoa salad to center of 4 plates. Next arrange some beansover quinoa and top with 2 lamb chops. Spoon Sauce over lamb & topwith cherry salad.