Seasoned with Harissa
with DAOU Estate Cabernet Franc
Our 2021 Estate Cabernet Franc's deep, velvety notes complement the lamb's tender richness, while the harissa adds a gentle kick, paying homage to our roots and the love we have for moments spent together at the dinner table, connecting over delicious wine and food.
1 Rack of lamb
2 tablespoon harissa paste
1 tablespoon DAOU Estate olive oil
1/2 tablespoon Kosher salt
1/4 tablespoon freshly cracked black pepper
Preheat your oven to 450°F. Dry your lamb rack. Place on seasoning rack or cookie sheet. Mix the Harissa, olive oil, salt, and pepper together in a small bowl. Rub on lamb. Dampen a paper towel. Drape paper towel over bones on lamb rack. Wrap foil nicely over paper towel and bones. This will allow you to cook at a high temperature without burning the bones.
Place rack on oven proof skillet or pan meat side up. Place in oven, cook for 10-15 min. until internal temperature is 135-140°F. Let rest on your kitchen counter for 15 mins, this will allow the meat to relax and the juices to disperse themselves evenly throughout the meat. Before slicing, place back in oven for 1-2 mins to heat outside. Remove the foil and paper towel. Slice and serve.
Serving Suggestions: Zhug sauce and roasted fingerling potatoes. Enjoy with DAOU Estate Cabernet Franc.
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