Seared and Slow Roasted Lamb Rack, Roasted and Mashed Seasonal Root Vegetables with Rosemary Balsamic Sauce

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


Lamb Chops and Balsamic Sauce:
1 lamb rack or 8 lamb chops (have the butcher French, trim fat cap and cut the rack in half)
1 cup balsamic vinegar
½ cup red wine
2 garlic cloves, chopped
1 shallot, chopped
1 bunch fresh thyme
2 sprigs rosemary
½ cup unsalted butter (cold), cut into 1 inch cubes
Kosher salt
Fresh cracked pepper

Root Vegetable Mash:
2 large Yukon Gold potatoes, medium diced
1 large rutabaga, medium diced
1 large parsnip, medium diced
3 Tablespoons butter, melted
2 garlic cloves, whole
2 bay leaves
1 cup milk
¼ cup heavy cream
1 Tablespoon fresh cracked pepper



Vegetable Mash:

Preheat oven to 375°.

Place potatoes, rutabaga and parsnip in a large bowl. Pour melted butter over the vegetables, toss and evenly coat with butter. Place the root vegetables and garlic on a baking sheet and roast in the oven for about 20 minutes or until light brown in color.

After roasting, transfer vegetables and garlic to medium sauce pan and add milk, cream and bay leaves and bring liquid to a simmer. Reduce liquid if needed.

Remove bay leaves, mash mixture with a potato masher. Add pepper and salt to taste.

Lamb Chops:

Preheat oven to 325°.

In a large saute pan (preferably cast iron), heat oil. Sear the top side or the fat side of the chops over medium heat, rendering the fat a little while achieving nice caramelization (about 8 minutes). Flip the chops so the bone side is down and the French bones rest on the edge of the pan.

Transfer pan to the oven and roast for about 20 minutes for medium/medium-rare cooking temperature. Take the chops out of the pan, place onto cutting surface and cover with foil. Let rest while preparing sauce.

For the sauce, use the same pan as used for the chops and deglaze the pan with balsamic vinegar and red wine, then garlic, shallot, rosemary and thyme.

Let reduce until only 1/3 of the liquid remains.  Whisk in cold butter until the sauce is thickened slightly then season with salt and pepper.

Slice chops, place on platter and drizzle pan sauce over the top.


Suggested Pairing: