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Skillet Roasted Rack of Lamb

Disclaimer: I am a marketing intern at Diablo Magazine, a regional life style magazine for the East Bay region of California. These recipes come from chefs that have won food awards through Diablo Magazine, but the chefs have no idea who I am or that this blog exists. They haven’t offered me any free meals or whatnot for favorable reviews. Oh, and the intern thing? It’s unpaid so I’m reaaaally not being paid for this. All opinions expressed below are my own.


This is the third post in this series of recipes from the winners of the Diablo Magazine Food Award, and this particular recipe comes from The Restaurant at Wente Vineyards in Livermore.

I can’t remember having lamb before, which is why I chose this recipe from the four that were given to me.  The recipe was straight forward and pretty easy to do. The recipe used a bottle of Wente’s Syrah, which since I’d never had their Syrah before I stole a glass from the bottle before making the syrup. Shh, don’t tell anyone.  I found the Syrah at Safeway for about $8 and it was delicious,  which is awesome since I don’t really like red wine. But for $8, I think this has become my go to red wine.

I was glad that I started the syrup earlier than everything else since it had to reduce quite a bit, and even then I don’t think I got it to the exact right consistency.  I should have boiled it down some more to be more syrup like than it turned out, but it was still delicious.

Just like with the pork from Esin, I had my dad cut the lamb into two bone chunks, since raw meat is weird and I have textural issues. You liberally salt and pepper the two bone chunks and then brown them in a large skillet; I used a cast iron skillet.

I think part of the recipe was left out; the recipe wasn’t specific with what to do with the syrup. So I took half of the syrup and baked half of the rack of lamb in it, and the other half of the rack of lamb was baked without the syrup.

I found that I lamb had a lot more flavor when baked without the syrup. I think the heat ruins all the flavors of the syrup, and by pouring it on the lamb after the lamb is baked the flavor really enhances the lamb.

Now, granted, this is a lamb recipe, so if lamb isn’t one of your favorite tastes, I’d pass this one up. We still have four more recipes to go! But if you do like lamb, go for it. The syrup really makes the lamb delicious.

Skillet Roasted Rack of Lamb, Syrah Vincotto

Note: This recipe has been published exactly as it was given to me.

Serves 4

1 Rack of Lamb, frenched, cut into 2 bone lamb chops

Salt & Pepper To Taste

2 Tbsp Grapeseed Oil

1 bottle Wente Vineyards Syrah

½ cur Wildflower Honey

1 Cinnamon Stick

2 Whole Cloves

In a medium sized sauce pot, add Syrah, Honey, Cinnamon, and Cloves. Reduce on medium low heat until syrup consistency is achieved (about 30 minutes).

In a cast-iron skillet on medium-high heat, add Grapeseed Oil. Season lamb chops liberally with Salt and Pepper. Sear lamb chops until browned on all sides. Finish in

450 degree oven to a medium temperature (approximately 8 minutes).

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