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Paradise Ridge 2006 Pinot Noir Russian River Valley and Lamb Chops

Presented by: Kent and Maxine Girard

Recipe:
Marinade:

2-3 tbls fresh lavender,
two clovers garlic finely chopped,
1 tbls. finely chopped fresh rosemary,
2.5 ounces balsamic vinagrette (olive oil 3-1 with the vinagar).
Rub lamb with the dry rub and dot with the liquid. Refridgerate for at least 3 hours.

Sauce:

4 cups veal stock
add 1 cup of fine dice carrot, onion, parsley mixture and cook down (reduce) to appx. 1-1/2 cups.
Add 1/3 cup of chopped dried bing cherries, plus 2 oz of calvados. simmer for appx. 30-45 min.

Strain mixture through fine seive. Return to heat and add 2/3 cup heavy cream, Simmer to reduce to appx 1 cup of liquid.

Grill Lamb: place chops on hot oiled grill appx 4 minutes , then for add'l 3 minutes.

Plate with sauce and stalk of lavender. Thats it!

Source of the recipe: Kent watching many TV food shows and coming up with his own idea