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Monthly Wine Spotlight - 2008 Cabernet Franc, Napa Valley

Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe!
This month the Peju Kitchen suggests a bottle of Peju 2008 Cabernet Franc paired with this delicious
Peri Peri-Spiced Lamb Chop recipe - Enjoy!

- Peju 2008 Cabernet Franc, Napa Valley Find it Here >
- Peri Peri-Spiced Lamb Chop Recipe, Download Here >

Peri Peri-Spiced Lamb Chop with Roasted Vegetable-Chicken Broth Reduction Sauce
(Yield: Serves 2 ppl)

Ingredients		Amount
FOR LAMB CHOP: • Lamb chops • Peri Peri spice mix • Olive oil		• 2 • 2-3 tbsp • 1 tbsp

Method

1. Preheat oven to 400 degrees Fahrenheit.
2. Thickly and evenly coat the chops with the Peri Peri spice mix.
3. Heat a sauté pan over high-medium heat and coat with olive oil.
4. Sear the lamb chops until crispy/caramelized exterior, approximately 3 minutes.
5. With tongs, flip the chops and put directly in 400 degree Fahrenheit oven.
6. For medium rare: 5 minutes in oven for 1.5-2 inch cut; 3 minutes for 1 inch cut.

Ingredients		Amount
FOR SAUCE: • Bones of one chicken • Carrot • Celery Stalks • Medium - large Vidalia Onion • Garlic • Olive oil • Water • Bay leaf • Thyme • Fresh ground black pepper • Orange, zested and squeezed • Italian parsley, finely chopped • Butter, room temperature • Kosher salt		• 1 • 1 • 1.5 • 1 • 3 cloves • 1 tbsp • 2 qts • 1 • 4 sprigs • 1 pinch • 1 • 2 tsp • 1 tbsp • 1 pinch

Method

1. Dice carrot, celery and onion, and lightly coat in olive oil.
2. Roast with the chicken bones on a baking sheet at 400 degrees Fahrenheit until crispy, approx. 10 minutes.
3. In medium saucepan, add 2 quarts water, roasted veggies and bones, thyme, bay leaf, and fresh ground black pepper and bring to a full rolling boil. Skim the top for the first 5 minutes to remove everything that froths to the surface.
4. Reduce to medium boil for 30 minutes.
5. Strain broth through a Chinois, cheesecloth, or metal strainer.
6. Bring back to medium boil and reduce to ¼ volume.
7. Add orange zest and juice and reduce to ½ volume at a medium boil.
8. Remove from heat. Add parsley and butter, and whisk.
9. Season to taste with kosher salt, 1 pinch recommended.

Ingredients		Amount
FOR WILTED SPINACH: • Olive oil • Bloomsdale or regular organic spinach		• 1 tsp • ¼ lb

Method

1. Rinse spinach
2. Heat sauté pan over medium to high heat
3. Add spinach
4. Sautee lightly (3-4 minutes) and remove from pan. Drain and set aside.

Ingredients		Amount
FOR MARINATED ROASTED CHIOGGA BEETS & BABY CARROTS: • Vinaigrette: Aged Sherry vinegar • Olive oil • Salt and pepper • Baby carrots • Baby Chiogga beets		• 1 tsp • 1 tbsp • Small pinch • ¼ lb • ¼ lb

Method

1. Lightly coat vegetables in oil.
2. Lightly roast on baking sheet in oven at 450 degrees Fahrenheit until light golden color.
(N.B. Cooking times vary on beets and carrot. When knife can be inserted and removed easily, they are done.)
3. Toss in vinaigrette. Set aside.

Ingredients		Amount
FOR POTATOES & CHORIZO: • olive oil • Medium - large Russet potato • Spanish chorizo		• 1 tbsp • 1 • 1 tbsp

Method

1. Peel and dice potato.
2. Heat olive oil in medium to large skillet.
3. Sauté until coated, about 1 minute.
4. Transfer skillet to oven, roast at 400 degrees Fahrenheit until golden brown, approx. 5 minutes, stirring twice with spatula throughout.

View our 2010 Wine of the Month Spotlights >

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OUR WINES

GIFT IDEAS

STOMPING MAN EVENT

Monthly Wine Spotlight - 2008 Cabernet Franc, Napa Valley

- Peju 2008 Cabernet Franc, Napa Valley Find it Here > - Peri Peri-Spiced Lamb Chop Recipe, Download Here >

Peri Peri-Spiced Lamb Chop with Roasted Vegetable-Chicken Broth Reduction Sauce (Yield: Serves 2 ppl)

Method

Method

Method

Method

Method

- Peju 2008 Cabernet Franc, Napa Valley Find it Here >
- Peri Peri-Spiced Lamb Chop Recipe, Download Here >

Peri Peri-Spiced Lamb Chop with Roasted Vegetable-Chicken Broth Reduction Sauce
(Yield: Serves 2 ppl)