Great Wines of the North Bay

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Rodney Strong: 2005 Symmetry


Rodney Strong
In your home—a perfect pairing

Marinated and grilled lamb sirloin with Sherry mushrooms and Fingerling potatoes with bacon

4 -7 ounce pieces of lamb sirloin,
marinated (recipe follows)
6 cups mixed sliced mushrooms
(chantrelle, oyster, crimini or button)
1 large shallot minced
1/2 tsp minced fresh thyme
1/2 cup dry sherry
2 TBSP unsalted butter

Heat a saute pan over medium heat with the unsalted butter. Add the minced
shallot and thyme. Cook until translucent. Add the mushrooms and cook until
they release most of their juices. Stirring occasionally. Add sherry. Continue to
cook until the mixture is almost dry. Season to taste with kosher salt and
black pepper. Boil fingerling potatoes in salted water until soft. Let cool then
split in half lengthwise. Cut bacon into medium sized pieces. Heat in a large
skillet and cook until almost crisp. Drain off most of the fat. Add fingerling
potato halves to the bacon pan and cook until potatoes are browned. Season
to taste. Grill marinated lamb to desired doneness. Remove meat from grill
and let rest for 5 minutes


 

2 tsp kosher salt
1-1/2 pounds fingerling potatoes
6 ounces high quality bacon
2 cups chicken broth
4 strips of fresh orange zest
8-10 oz baby pearl onions
8-10 oz baby carrots
Finely chopped fresh parsley


 

To Serve: Slice and fan out the lamb sirloins on each plate. Top lamb with
the sherry mushrooms and serve the potatoes on the side.


Lamb Marinade:
1 lemon, zested & juiced
2 cloves garlic, smashed
2 teaspoons paprika
2 teaspoons dry oregano
1 teaspoon minced fresh rosemary
1/3 cup extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
Grilled Lamb and Asparagus

Method:
Combine all ingredients and pour over lamb, let marinate 6 hours or overnight.



 

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