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    Notes - August 2016

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain.

    This week:

    Le Carla Colombard / Sauvignon

    Spinyback Sauvignon Blanc

    Cigar Zin Old Vine Zinfandel

    d’Arry’s Original Shiraz / Grenache

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    Coffee and Herb Rubbed Lamb Chops

    It turns out that coffee and lamb like each other and the combined flavours are a super match for all three red wines featured above. Serve the chops with your favourite seasonal veggies and a variety of gently sautéed mushrooms.

    Use a meat thermometer and remove the lamb chops from the oven when they reach an internal temperature of 125 degrees. The lamb will reach 130 degrees while it rests and the meat will be cooked perfectly to medium-rare.

    For the Lamb Chops:

    •             2 lamb racks, frenched
    •             1/4 cup coffee, finely ground
    •             2 tablespoons paprika
    •             1 tablespoon fresh oregano, chopped
    •             1 tablespoon fresh thyme, chopped
    •             1 tablespoon brown sugar
    •             1/2 tablespoon dry mustard
    •             1/2 tablespoon coriander, ground
    •             1/2 tablespoon black pepper, ground
    •             1 pinch cayenne pepper
    •             salt, to taste
    •             1 tablespoon olive oil

    Combine coffee, paprika, oregano, thyme, brown sugar, mustard, pepper, coriander, cayenne and salt in a small bowl. Sprinkle generously over the lamb racks.

    Heat a sauté pan over medium heat. Add 1 tablespoon reserved oil and the lamb racks. Cook over medium heat to brown all over, being careful not to burn the spices. Place the seasoned meat on a rack in the preheated oven. Cook until an instant-read meat thermometer reaches 125 degrees F. Transfer to a platter, tent with foil to keep hot and let rest for 10 minutes until ready to serve.

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