Recipe: Rack of Lamb with Hazelnut-Dijon Persillade
Tina’s Restaurant has been known for its exceptional lamb since it opened 34 years ago. This recipe from chef Michael Stiller offers a timeless centerpiece for any meal that pairs wonderfully with a Dundee Hills Pinot Noir; the mineral-rich depth perfectly complements the lamb’s richness and the bright flavors of its herb and mustard crust.
Serves four.
INGREDIENTS:
- 2 full racks of lamb (8-9 bones per rack)
- Olive oil
- Salt + pepper
- Dijon mustard
- Persillade
- ½ C hazelnuts
- 1 bunch curly parsley
- 3-4 mint sprigs
- 3-4 tarragon sprigs
- 1 garlic clove
- Olive oil or other neutral oil
INSTRUCTIONS:
- Gather two full lamb racks ( usually 8-9 bones per rack). If they are frenched already, great! If not, do a quick internet search for instructions; this is easy to do yourself.
- Cut the racks into 4-bone pieces (one piece may have an extra bone, and that’s okay). Coat with olive oil, a healthy pinch of salt, and black pepper. Set aside and prepare the persillade.
- In a food processor, grind hazelnuts, curly parsley, mint and tarragon sprigs, garlic clove, and enough oil of your choice to achieve a paste with just enough wetness to be spreadable.
- In a hot pan with some oil, sear the lamb racks to a golden brown on the fat side. Flip over to a baking dish that will hold the four pieces (a cookie sheet works great!). The fat side should be facing up, with the rack resting on its bone side. Paint the top surface with a thin coat of good-quality Dijon mustard (Tina’s uses Edmund Fallot), followed by a persillade crust on top of the mustard.
- Place in a 450°F oven for 9-12 minutes or until the meat is 145- 150°F. Remove and rest for 4-5 minutes. Slice between the bones and fan the chops out, scatter a pinch of flaky sea salt, serve, and enjoy!
WINE PAIRING RECOMMENDATIONS:
Wine characteristics: For this dish, explore the entire range of Dundee Hills Pinot Noir! Michael suggests two distinct pairing strategies. Consider the other wines you’re enjoying with your meal, and if you are already drinking something bigger, stay big. If you’re still enjoying white wine, start your red course with something that captures lightness and delicacy.
- Domaine Drouhin Oregon Pinot Noir: Even in warmer vintages, DDO captures gorgeous structure and balance in its wines. With a light hand towards oak influence, its wines are easy to pair and will always elevate your pairings.
- Haakon/Lenai Pinot Noir: Purple Hands always produces full-bodied and expressive wines that retain a lot of backbone and uprightness. Their Haakon/Lenai pinots show well when young, with beautiful tertiary flavors to emerge in the future. They capture Dundee Hills dusty rose petal but with the violets and black fruit that lend gorgeous aromatics and bring the richness of the lamb with the bright herbs together on the palate.
