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February 2008 Recipe Collection

Merlot and Herb Leg of Lamb

Vintage 2002 Merlot    -   R. Merlo Estate Vineyards  Active time: 15 min Start to finish: 2 1/2 hr Servings: Makes 8 servings. 1 (7-lb) semi boneless leg of lamb,  fat trimmed to 1/4 inch thick, and lamb tied 4 garlic cloves 1 tablespoon fine sea salt 2 tablespoons chopped fresh rosemary 1/2 teaspoon black pepper 1/4 cup dry red wine or beef broth ------------------------------------ Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes. Preheat oven to 350°F. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare). Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.           Seafood Paella       2005 Gewurztraminer  -  Alpen Cellars  1 tablespoon olive oil 5 bacon slices, chopped 1 3 1/2-pound whole chicken, cut into 8 pieces 2 cups chopped onions (about 2 medium) 4 garlic cloves, minced 2 cups long-grain white rice 1 7-ounce jar roasted sliced pimientos with juice 1/2 teaspoon crushed saffron threads 2 cups bottled clam juice 1 1/2 cups chicken stock or canned low-salt chicken broth 1 pound large uncooked shrimp, peeled, deveined 1 pound cleaned squid, bodies cut into 1/2-inch rings 1 dozen clams, scrubbed 1 dozen mussels, scrubbed, debearded 1 cup frozen green peas, thawed Lemon wedges ---------------------------- Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside. Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot. Add chopped onions and garlic to pot and saute until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat. Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil. Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish.  Let paella stand 10 minutes. Serve with lemon wedges.