This September we reached out to our favorite local chefs for our Wine Club recipe. Chefs Jenny MacDonald and Albert Bach of Don Chuy’s Tacos and La Tabla have created a delicious recipe that pairs perfectly with our new vintage of our 2019 Mossback Russian River Pinot Noir, featured in this month’s club trio. We are so grateful to the talented chefs for taking time to create this recipe for us. I hope you all enjoy it as much as I do!
Feeds: 2-3 people | Prep/cook time: 45 minutes
- 2 lbs. lamb shoulder chops
- Kosher salt and black pepper
- 1/4 cup brown sugar
- 1/4 cup instant coffee crystals
- 1-2 cloves garlic, minced
- 1 tbsp. each of fresh Italian parsley, mint, oregano, minced
- 3 tbsp. Matchbook Extra Virgin Olive Oil
- Put lamb on a plate, season well with salt and pepper. Let rest and come to room temp. Combine brown sugar, coffee, garlic, herbs and olive oil in a bowl. Rub mixture generously over the lamb.
- Preheat oven to 375 degrees. Prepare and measure out all ingredients for the sauce before you start to cook the lamb.
- Heat a cast iron (or heavy-bottomed skillet) on med high heat with a splash of Canola or Vegetable oil. Sear the lamb on both sides (2-3 min per side).
- Remove from pan, set on a baking sheet, and place in the oven. Cook time will vary depending on size of chops, check after 5 minutes. Use a thermometer to check the meat -120 degrees for med-rare, or 130 degrees for medium. Let rest.
- Canola oil
- 1 clove garlic, minced
- 1 small or 1/2 large shallot, minced
- 1 cup Mossback Russian River Valley Pinot Noir
- 1 cup fresh (or jarred) pitted cherries
- 1 cup beef stock, homemade if possible
- Pinch or two of flour (optional)
- 1 tbsp. butter
- Kosher salt & black pepper
- With the pan still over medium-high heat, add another splash of canola oil (if needed), add garlic and shallot, stirring consistently.
- Add Mossback Russian River Pinot Noir and cherries. Let reduce – smashing the cherries slightly while scraping the bottom of the pan to release the flavors, stir until the wine has almost completely evaporated. Add beef stock and let reduce/thicken. You may choose to add a pinch or two of flour while constantly stirring, to aid in thickening.
- When the sauce is at your desired consistency, finish by adding the butter and stirring to incorporate. Season to taste with salt and pepper.
- Pour sauce over cooked lamb and enjoy with roasted potatoes and vegetables for a full meal!
About the Chefs:
Chefs Bert Bach and Jenny MacDonald, owners of Don Chuy’s Tacos, have become a staple in Yolo County and beyond, serving their authentic Mexican cuisine at a variety of events. Chef Jenny is professionally trained and passionate about high quality, local, seasonal ingredients, and loves to prepare them in a rustic, but elegant style. Bert was originally inspired by his abuelo (grandfather) who was a taquero (taco maker) in Guadalajara for decades before coming to the US and teaching his sons and grandsons his trade.
Jenny and Bert are also passionate about a wide range of food beyond Mexican cuisine. La Tabla is their high-end catering brand, providing various types of cuisines for any occasion – whether it be an upscale multi-course dinner party, an at-home cooking class, a fun cocktail party, or a sophisticated buffet. La Tabla comes from a Spanish word referring to a chopping board, or cutting board, traditionally cut from tree trunks. This name was inspired by bringing people together over wonderful food, AND WINE!
Want more information about how to join the Matchbook Wine Club? Click here!