39912525-Herbes-Provence-and-Pinot-Noir-Lamb by arifahmed224


									It is autumn and rainy here in Carmel-by-the-Sea where the
mighty sea pounds the coast and wind whips through ancient
Cypress trees. That twinge in my heart is nostalgia for Bistrot du
Paradou in Le Paradou near Saint Remy where the proprietors
serve a single four-course prix fixe at each meal, which includes
a bottle of local wine. Locals call early each week to learn the
following five-day menus to plan their schedules.

Imagine the warmth of golden light, wood chairs scraping over
ancient-tiled floors, greetings wreathed in Provençal accents,
and laughter that bounces off the stone walls and timbered
ceilings like the music of happiness~while seductive aromas of
hearty Provençal fare waft from the kitchen inspiring cozy
anticipation in all.

Bring that joie de vivre to family and guests with this crowd-
pleasing recipe courtesy of Epicurious. Add French music, a
simple centerpiece of sunflowers, and crusty French bread. The
wine pairing (American wine/French winemaker) follows:

Herbed Lamb with Pinot Noir


1 tablespoon olive oil
3 pounds lamb neck stew meat or lamb riblets
1 pound onions, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon Herbes de Provence
4 1/3 cups Pinot Noir
3 cups low-salt chicken broth

1 tablespoon butter, room temperature
2 teaspoons all-purpose flour


1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons olive oil, divided
3 1 1/2-pound well-trimmed 8-rib racks of lamb, preferably

Prepare the Sauce:

Heat oil in heavy large pot over medium-high heat. Add lamb and
sauté until deep brown about 20 minutes, turn occasionally.
Transfer lamb to bowl. Add onions, carrot, garlic, and Herbes de
Provence to pot. Sauté until vegetables are deep brown, about 8
minutes. Add wine and broth; return lamb and any accumulated
juices to pot. Bring to boil, reduce heat to medium-low, and
simmer uncovered 1 1/2 hours. Strain into large bowl, pressing
on solids in strainer to release all stock. Spoon off any fat from
surface of stock; return stock to same large pot. Simmer until
reduced to 1 1/3 cups, about 15 minutes.

Mix butter and flour in small bowl to smooth paste. Whisk paste
into stock. Simmer sauce until slightly thickened and smooth,
whisking constantly, about 1 minute longer. Season with salt and
pepper. (Can be prepared 1 day ahead. Transfer to small
saucepan, cover, and chill. Rewarm before using.)

Preparations for Lamb:

Stir fresh herbs and pepper in medium bowl to blend. Add 2
tablespoons oil and mix until herbs are sticking together. Sprinkle
lamb racks with salt. Firmly press 1/3 of herb mixture over
rounded side of each rack to cover. (Can be prepared 1 day
ahead. Place on large rimmed baking sheet. Cover; chill.)

Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick
skillet over medium-high heat. Add 1 lamb rack to skillet, herbed
side down. Sauté until browned, about 4 minutes. Turn rack over
and sauté until browned, about 3 minutes. Place rack, herbed
side up, on rimmed baking sheet. Repeat, fitting remaining racks
on same sheet. Roast lamb until thermometer inserted into center
registers 135°F for medium-rare, about 25 minutes. Let lamb rest
on sheet 15 to 20 minutes. Cut lamb between bones into
individual chops. Arrange 3 chops on each plate. Drizzle with
sauce and serve.

Wine: Proudly serve Emeritus Vineyards Pinot Noir. Hand-
crafted by a French winemaker from grapes grown in Russian
River Valley on rich gold coast soils, kissed by the sea, aged in
French oak barrels. Emeritus is poured in premier restaurants
around the U.S. An affordable luxury for your La Vie en Rose!

2010: http://www.suzannedecornelia.com

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