Chef Shane McAnelly prepares grilled Sonoma lamb loin with rustic smashed potatoes, caramelized carrots and cabernet sauce, paired with the Roth Cabernet Sauvignon.
- 1 lb. lamb loin, trimmed of any sinew
- 2 lbs. Yukon Gold potato
- ½ cup crème fraiche (or sour cream)
- 1 each green onion, cut into thin rings
- 2 bunches baby carrots, peeled
- 1 cup cabernet sauvignon
- 3 cups veal stock (beef broth if veal stock unavailable)
- 1 shallot, sliced thin
- 2 sprigs thyme
- Salt and pepper to taste
- Grapeseed oil (or other neutral oil, canola is fine
For the cabernet sauce:
In a small pot heat 1 teaspoon of grapeseed oil until hot. Add sliced shallot and thyme and saute for 1-2 minutes while stirring with a spoon. Add cabernet and put heat to low-medium. Reduce the wine until the pan is almost dry. Once the wine is reduce add in the veal stock. Continue cooking until the stock has reduced by just over half and coats the back of a spoon. Strain through fine mesh sieve and keep warm.
For the potatoes:
Wash Yukon gold potatoes. Cut into large-ish chunks and put in a pot covered with cold water. Season water with 1 tablespoon of kosher salt. Put over high heat and cook until potatoes are very tender, around 25 minutes. Thoroughly drain potatoes in a colander. Return potatoes to pot and add crème fraiche, scallion and kosher salt to taste. With a large spoon smash potatoes and mix until all of the crème fraiche has been incorporated into the potato. Keep warm.
For the carrots:
Peel baby carrots and cut in half lengthwise. Bring a medium pot of water to a boil and add carrots to boiling water. Cook for 2-3 minutes, until tender. Drain carrots in a colander and pat dry with a towel. In a saute pan large enough to fit all of the carrots, heat 1 tablespoon of grapeseed oil until smoking. Turn heat down to medium and add carrots in single layer, cut side down. Season with kosher salt. Keep carrots cut side down until well caramelized, about 3-4 minutes. Turn them over and cook until they are a deep golden brown.
For the lamb:
Preheat grill 20 minutes in advance of cooking lamb. Season lamb with kosher salt and cracked black pepper. Rub generously with grapeseed oil and place on the hottest spot of the grill. Turn after 3-4 minutes, making sure the exterior of the lamb has nice golden brown color. Cook another 3-4 minutes, until internal temperature reads 125. This will yield a medium rare lamb. Let rest for 5 minutes then slice and enjoy.
Put large spoonful of smashed potato in center of plate. Add 4-5 carrots on top of potato and then a few slices of lamb on top of that. Spoon sauce on and around lamb.