Roasted Rack of Lamb with J Vineyards Pinot Noir

August hasn't been as hot as usual. Cooler temps have rolled in allowing the windows to be open and reminiscing of Fall. Fall to me is an earthy, roasted dish and a light Pinot. That's exactly what I made over the weekend (well, not the wine!)

Roasted Rack of Lamb with Herb Rice and Roasted Vegetables
1 rack of lamb, frenched
Dried oregeno
Dried thyme
Dried parsley
Salt & pepper
Olive Oil
1 cup white rice
2 cups water
1 cup of cherry tomatoes
1 ear of sweet corn, off the cob
1/2 white onion, diced

Preheat oven to 400 degrees. Salt, pepper and drizzle the vegetables with olive oil on a baking sheet. Heat a little bit of olive oil in a saute pan on medium-high heat. Bring the rice, herbs and water to a boil, then let simmer for 15 minutes.

Season the lamb rack with dried herbs and salt and pepper. Once oil is heated, sear the rack on both sides. Place in an oven safe dish and finish in the oven for 15 minutes. Place the baking sheet of vegetables in the oven as well for 15 minutes.

Plate and enjoy with J Vineyards Pinot Noir!

The earthyness of the herbs and lamb is a great compliment to the fruity, ripeness of the Pinot Noir. This wine is fantastic on it's own, believe me, I finished the rest of the bottle after dinner! J Vineyards is one of my new favorite CA wineries. All of their wines have proven great quality, easy to drink and also pairs well with food. I wrote about the J Vineyards Pinot Gris and risotto earlier this year.

This won't be the last time you hear about J Vineyards :)


1 comment:

  1. Jessica,

    We love, love, love your Roasted Rack of Lamb recipe, especially since you paired your scrumptious recipe with our J Vineyards RRV Pinot Noir. Your photos are delectably gorgeous too, cheers!