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.
Grilled Superior Farms Lamb Chops with Bing Cherries, Red Quinoa Salad & Licorice Infused Demi-Glace
Pairs Beautifully with 2018 & 2019 Mazzacano 'The Rocks' Syrah
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
Instructions
- Combine spice mix, season lamb chops and refrigerate. Remove toroom temperature 30 minutes before grilling.
- 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.
- 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.
- Preheat grill and cook lamb over medium flame to desired doneness.
- 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.
- In a small bowl toss together the cherries, arugula, oil and balsamic.Season to taste.
- 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.
