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Sapphire Hill 2007 Pinot Noir - Russian River Valley and Grilled Lamb Chops with Mushroom Funghetto

Presented by: Carole and Marshall Ward

Grilled Lamb Chops with Mushroom Funghetto

1 cup crushed Italian tomatoes
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon whole-grain mustard
1 ounce (about ¼ cup) fresh rosemary, roughly chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
8 thick-cut lamb chops
1 tablespoon butter
9 ounces wild mushrooms (combo of shiitake, cremini, chantrelle)
¼ cup veal jus

In a 9-inch square baking dish, combine the tomatoes, olive oil, lemon juice, mustard, rosemary, garlic, salt, pepper, and whisk until well combined. Marinate the lamb in the tomato mixture overnight. To cook, preheat the grill. In a sauté pan over medium-high heat, melt the butter and then add mushrooms and sauté until tender, 4 to 5 minutes. Wipe off the extra marinade from the chops and grill to desired doneness, about 3 minutes per side for medium-rare.

Arrange the mushrooms on 4 plates. Top with 2 chops each. Drizzle with the veal jus.

Recipe from: eveningedge.com
Serves 4

This is the original recipe. For the wine pairing dinner, we added the remainder of the marinade to the sauté pan, along with the mushrooms. After sautéing the mushrooms, the pan was deglazed using a Pinot Noir. “Then we added a pre-made demi-glace (Demi-glace Gold by More Than Gourmet) to the pan and reduced it a bit to drizzle over the chops right before serving.”