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Terlato Vineyards
Herb Crusted Rack of Lamb
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| Terlato Vineyards Owner Anthony Terlato and Director of Winemaking Doug Fletcher |
The 2003 Syrah is Terlato Vineyards’ inaugural vintage. Owners Bill, Anthony and John Terlato have been vintners and winery owners since 1996 (and importers and marketers for the last half century). Their company, the Terlato Wine Group, owns four wineries in California including Terlato Vineyards (established in 2005), Rutherford Hill (Napa), Alderbrook (Dry Creek) and Sanford (Santa Barbara). The family chose the Dry Creek Valley for its Syrah grapes because of its climatic similarities to France’s Rhone Valley.
Paired here with a lamb recipe from the kitchen of Colin Crowley, executive chef for Paterno Wines International and the Terlato Wine Group, this dense, full-bodied Syrah boasts black cherry, plum and currant flavors that promise to work well with the weight and texture of the lamb.
| Terlato Vineyards Print 4×6 notecard |
| Herb Crusted Rack of Lamb
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| 3 lamb racks 2 cups toasted bread crumbs 3/4 cup toasted pine nuts (coarsely chopped) 1/4 pound butter |
2 tablespoons chopped parsley 1/2 tablespoon chopped rosemary 1 tablespoon olive oil 6 tablespoons Dijon mustard Salt and pepper |
| Preparation: Preheat oven to 350 degrees. French the lamb racks (cut them into thin strips) and trim them of fat. Season with salt and pepper. Mix together the bread crumbs, pine nuts, butter, parsley and rosemary to create herbed bread crumbs. In a sauté pan, heat the olive oil over high heat until it starts to smoke. Sear the lamb on both sides then place in an oven-safe baking pan. Spread with mustard then sprinkle bread crumb mixture on top of that. Cook for 15 minutes (for medium rare results). Remove from oven and let sit for 10 minutes before cutting. Serves 6 |
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