Janet's Rack of Lamb with Olivet Lane Pinot Noir
Janet Pellegrini’s cooking skills were influenced by the Tuscan and Genovese cuisines of her grandmother, Adelina Lancelotti, and her mother, Catherine Lancelotti. With her marriage to Richard Pellegrini and coaching from her mother-in-law, Ida Pellegrini, the Tuscan flavors continue to dominate Janet’s food preparations. The Lancelotti’s and Pellegrini’s have been good friends for more than 50 years and share a tradition of good food, good wine, and love of family. Janet and Rick are pleased to share this delicious recipe with you. Enjoy!
4 cloves garlic, minced
6 fresh sprigs rosemary, finely chopped
¼ cup parsley, chopped
2/3 cup olive oil
salt and pepper
1 rack of lamb (8 chops), frenched
1 cup Olivet Lane Pinot Noir
Have your butcher prepare the rack of lamb by scraping away the thin strip of meat and fat between the ribs, leaving the ribs bare (frenched)
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In a small bowl combine the garlic, rosemary and parsley. Add 3 tablespoons of olive oil and salt and pepper. Mix well.
Make tiny cuts into the rack of lamb and stuff small amounts of the herb mixture into each cut. Brush the remaining herb mixture over the rack of lamb
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In a large roasting pan, add the remaining olive oil and lamb. Preheat oven to 400°. Brown the lamb for approximately 7 minutes on each side and then reduce heat to 350°. Each time you turn the lamb, add ¼ cup of the Olivet Lane Pinot Noir. Continue to cook at 350° for approximately 35 minutes. Periodically baste the lamb with the remaining wine.
Remove lamb from the oven and separate rack into individual chops by cutting between the ribs. Place the meat on a warm platter, pour the reduced wine on top, and dress the ribs with paper pants.
Serve with oven roasted potatoes, fresh green beans and Olivet Lane PinotNoir.
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