Great Wines of the North Bay

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Ferrari-Carano: 2005 Cabernet Sauvignon


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Ferrari-Carano
In your home—a perfect pairing
 

Ferrari-Carano Cabernet paired with Tenderloin of Lamb with Cassis

 

1 1/3 cup Ferrari-Carano
Cabernet Sauvignon
2 shallots, minced
1 clove garlic, minced
1 tsp. fresh thyme, minced
1 tsp. fresh rosemary, minced
1 cup lamb stock or veal

1/4 cup dried black currants
2 tbsp. crème de cassis
Salt and freshly ground pepper
1 – 1 pound whole lamb tenderloin
1/2 cup red currant jelly, melted
4 tbsp. unsalted butter

 

 

Combine wine, shallots, garlic, thyme, rosemary in saucepan and boil to reduce to 2 tbsp. Add stock, dried currants and cassis and boil to reduce by 3/4 cup. Strain sauce. Season with salt and pepper. Keep warm.

Preheat grill or broiler, brush both sides of lamb very lightly with jelly. Grill 3 minutes per side for medium rare. Let set for five minutes. Slice lamb and arrange on plates. Whisk butter into sauce a tablespoon at a time. Spoon over lamb and serve. Can layer lamb over a bed of sautéed Swiss chard and serve with oven-roasted potatoes.

Serves 4

   

   At our Winery–a perfect escape


 

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