Wine and Honey Glazed Leg of Lamb

Pair with Zinfandel

 

 

 

Wine and Honey Glazed Leg of Lamb

½ cup dry red wine

¼ cup olive oil

2 tsp dried Italian herbs

2 T minced garlic

2 t balsamic vinegar

½ tsp salt

1 leg of lamb roast

2 tbsp honey

Mix first 7 ingredients in large bowl.  Add leg of lamb, turn to coat, and marinate for at least 2 hours, turning often.

Preheat oven to 350 degrees.  Transfer lamb to baking pan.  Mix honey into marinade.  Baste lamb with honey marinade.  Bake until pink inside, about 45 minutes, basting often with honey marinade.

While lamb is resting boil pan juices and remaining marinade until reduced.  Strain and serve over sliced hot lamb.

 

 

Cevapcici (chevap-chi-chi) and Lepini

Pair with 2004 PB Hein Charobonno

On the streets of Serbia (or any country from the former Yugoslavia) you will find cevapcicis.  Cevapcicis are little handmade sausages usually made from a mixture of lamb, veal, or beef.  They are often served in a bread called lepini and served with a red pepper relish known as ajvar and pinjur in addition to a wonderfully buttery cheese knows as Kajmak.  We have included a recipe for Cevapcici, but it's best if you can find a store that specializies in Balkan Food.  We found one in Northern California called the Hamiliton Euromarket located in Campbell (785 W Hamilton Ave Campbell, CA 95008-0402 - (408) 866-7770).

The bold flavors of the cevapcici and pinjur pair very well with the spiciness of the Charbonno.

Enjoy!

Cevapcici:

INGREDIENTS (Nutrition)

• 1 1/2 pounds ground pork
• 1 pound lean ground beef
• 1/2 pound ground lamb
• 1 egg white
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon paprika

DIRECTIONS

1. Preheat a grill for medium-low heat.
2. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.  (gest to prepare in the morning and cook in the evening so that flavors can blend).
3. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

Grilled Pork Tenderloin served with a Pomegranate and Orange Glaze
Serve with 2006 Olivia Brion Pinot Noir
Serves 6

Ingredients:
2- 3  pork tenderloins (approx. 3)

Marinade:
1/4 cup fresh orange juice
2 tbsp soy sauce
2 tbsp freshly grated ginger
2 tbsp pomegranate syrup
2 tbsp hot mustard
1 orange - grated zest
2 tsp finely minced garlic

Sauce:
1/3 cup orange juice
3 tbsp honey
3 tbsp pomegranate syrup
2 tbsp soy sauce
2 tbsp reserved marinade

To make marinade: stir together all ingredients.
Reserve 2 tbsp for sauce.

Rub the rest all over the pork tenderloins cover and refrigerate for 6 hrs.
Let stand at room temp for 30 min before cooking.

To make sauce: wisk all ingredients together to blend.
Reserve 1/4 cup to spoon over meat to serve.

Preheat grill.
Grill pork tenders over a medium heat.
Basting with sauce turn pork a few times for even cooking.
5-8 minutes on each side until thermometer reads 140 deg F.
Remove from heat.
Rest meat for 10 minutes.
Slice and serve with a reserved sauce drizzled over the meat.

 

Paired With 2005 Black Cat Vineyard Syrah
Serves 4-6 people

Ingredients:
4 Tbsp EVOO (Extra Virgin Olive Oil)
1.5 to 2 lb beef brisket
2 medium onions, finely chopped
2 medium carrots, finely chopped
4 stalks of celery, finely chopped
1/2 oz dried porcini mushrooms, soaked then chopped, save liquid
1 Tbsp unsweetend cocoa powder
2 cups red wine
1 can whole tomatoes (3 cups) chopped with juice
Meat Stock
Salt
Ground Black pepper