We went with roasted rack of lamb with a Port-mushroom sauce, whole wheat Israeli couscous with corn, carrots, and peas, and a 2014 Jayson red wine. pic.twitter.com/0SOhpnFhVE
— Professor Bainbridge (@ProfBainbridge) February 4, 2018
Season rack of lamb with salt and pepper. Preheat oven to 500. Preheat nonstick skillet over medium-high heat. Sear Frenched rack of lamb on both sides. Smear with Dijon. Sprinkle Herbes de Provence. Press on Panko. Into oven. Reduce heat to 350. Roast 16 minutes. Rest.
— Professor Bainbridge (@ProfBainbridge) February 4, 2018
Same skillet as lamb seared. Add dash EVOO. Add 1 shallot minced. Add 4 oz sliced cremini mushrooms. Cook until browned and tender. Add 3 cloves garlic minced. Cook 30 seconds. Add 1/2 cup each Port and beef stock. 2 tbl Worchestershire 1 tbl Dijon. Reduce by 1/2. Add 2 tbl cream
— Professor Bainbridge (@ProfBainbridge) February 4, 2018
Saucepan. Med heat. 1 tbl EVOO. 1 cup whole wheat Israeli couscous. Cook 1 minute. Add 1/2 cup @ carrot, corn, peas. 2 cups boiling chicken stock. Big pinch @ salt and Herbes de Provence. Cover. Cook 8 minutes. Remove from heat. Let rest 5 minutes. Adjust seasoning.
— Professor Bainbridge (@ProfBainbridge) February 4, 2018
@Pahlmeyer Had a 2014 Jayson red wine w/ lamb for dinner. Very enjoyable cherry, current, blackberry associations on nose and palate. Chunky tannins, but drinkable now. I’m guessing high % of Cabernet Franc. Very California despite the Bordeaux varieties. Well over 90 points.
— Professor Bainbridge (@ProfBainbridge) February 4, 2018
