Pairs with 2023 Black Label Cabernet Sauvignon
Ingredients
Serves 4
For the Lamb
- 8 lamb rib chops, about 1–1½ inches thick
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Roasted Tomatillo Sauce
- 6 tomatillos, husked and rinsed
- 1 poblano pepper
- ½ small white onion
- 1 garlic clove
- ½ cup fresh cilantro
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt to taste
For the Mushroom & Charred Corn Rice
- 1 cup long-grain white rice
- 2 cups chicken or vegetable stock
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1 cup fresh or frozen corn kernels
- 2 scallions, thinly sliced
- 1 tablespoon chopped cilantro
- Salt and pepper
Marinate the Lamb
Toss the lamb chops with the olive oil, garlic, rosemary, salt and pepper. Let them rest at room temperature for about 30 minutes while you prepare the sauce and rice.
Make the Tomatillo Sauce
Roast the tomatillos, poblano and onion under the broiler until blistered and lightly charred, turning as needed. Peel and seed the poblano.
Blend the roasted vegetables with the garlic, cilantro, lime juice and olive oil until smooth but still slightly textured. Season with salt and keep warm.
Cook the Rice
Cook the rice in the stock according to package directions.
Meanwhile, heat a large skillet over medium-high heat. Melt the butter and sauté the mushrooms until deeply browned. Add the corn and let it sit against the hot pan long enough to develop some golden, charred edges. Fold the mushrooms, corn, scallions and cilantro into the finished rice. Season to taste.
Sear the Lamb
Heat a heavy skillet or grill over high heat. Sear the lamb chops for about 3–4 minutes per side for medium-rare, depending on thickness. Rest for 5 minutes.
Serve
Spoon the mushroom-corn rice onto each plate, arrange two lamb chops over the rice and finish with a generous spoonful of roasted tomatillo sauce.
The Pairing — Hugo’s Pick
The richness of the lamb and earthy mushrooms meet the depth and structure of our 2023 Black Label Cabernet Sauvignon, while the roasted tomatillo and poblano bring brightness and a savory edge to the pairing. Sweet charred corn rounds everything out — a dish with enough richness for Cabernet without overpowering the wine.
