Summerwood Winery & Inn
California Lamb and Grilled PeachesExecutive Chef, Kirk Sowell
Summerwood Winery & Inn
Serves 4
Suggested wine pairing: 2004 GSM (Paso Robles)
Marinade:
1/2 gallon water
3 cups brown sugar
2 cups soy
Lamb:
1 tsp fine chopped garlic
4 TBL olive oil
Salt pepper
1 tsp fine chopped rosemary, fresh
4 TBL corn oil to cook with
Grilled Peaches:
4 beautiful tree ripened yellow peaches
2 TBL butter
1/2 cup good chicken stock (not broth)
1/4 cup scallions
4 TBL olive oil
Salt
Pepper
1 tsp fine chopped garlic
Juice from 1/2 lemon
2 oz Summerwood NV port or Summerwood 2004 Syrah
2-8 bone rack of lamb (about 2 #), frenched with excess fat removed
Notes from the Chef:
This is a simple dish so each component must be top quality. Choose peaches that are tree ripened and still a bit firm. They should smell wildly like peaches, if not cut it open and taste, if you are not overwhelmed with the flavor then don't use it for this dish, make cobbler instead.
Now that you have your peaches, choose your lamb. The best lamb in the world comes from California, really. Mild climate and unique breeds are the reason for our success as Chefs around the world have begun to recognize California as the absolute best in lamb.
Method:
Marinate lamb in the marinade for 2 hours and two hours only. To make the marinade just mix the ingredient in a bowl, place the lamb so all of it is covered and place in the refrigerator. This cannot be done more than 4 hours ahead of time.
Remove the lamb, and pat dry. Mix the ingredients listed under lamb and coat completely, letting sit in this mixture for at least 1 hour.
Peaches:
Place a pot of water on the stove and bring to a boil (at least 1/2 gallon). Score the bottom of you peach with an x and dunk in the boiling water for 15 seconds or just until the x mark starts to peel. Remove and place under cool running water. After cool, peel peach by wrapping in a paper towel and gently squeezing the skin off. If it doesn't just fall off in the towel take a pairing knife and remove any left over fuzz. Toss whole peaches in a little of the olive oil, salt and pepper. On a raging hot BBQ grill or grill skillet(the ones with the ridges) grill the peaches just until they are marked) just about 15 seconds and turn to mark the other part of the peach. Cool down and then cut into wedges being careful not to get any hard crunchies from the center.
I recommend doing this early in the day and let the peaches rest in the fridge for a few hours to develop a roasty happy flavor.
Now to Assemble:
Preheat oven to 400, if you have convection by all means turn it on baby! Place a large sauté pan on high heat for 30 seconds, than add your corn oil(hot pan then hot oil) carefully place lamb flat side or meat side down and cook for 1 to two minutes until brown, jostling the pan occasionally to keep from sticking. Flip the rack over (bone side down and place the pan in the oven (about 8 minutes till rare depending on the thickness of the meat).
While your lamb is cooking heat up a medium sauté pan and place 2 TBL of fabulous olive oil in the pan immediately followed by the scallions and garlic. Without hesitation place the peaches in the pan and sauté for 1 minute until the peaches barely start to release their liquid. Add lemon juice and wine and cook for 30 seconds until absorbed. Salt and pepper and taste. If it tastes good then stir in the butter until completely melted and watch the sauce as it transforms from good to glossy phenomenal. Set aside in a warm area and pull out he lamb. Let lamb rest for 2 minutes before cutting. Cut each rib by slicing along one side of the bone and wiggling the knife a bit as it goes through the joint.
Plate with some roasted potatoes and rapini, spooning the peaches over the lamb.
