Winery: Chaumette Vineyards & Winery

Ingredients:

Chimichurri:
1½ cups mint leaves
½ cup Italian parsley
1 small Serrano pepper, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 clove garlic, coarsely chopped
3 tablespoons Sherry wine vinegar
1 tablespoon honey
½ cup extra virgin olive oil
Sea salt, to taste

Lamb:
3 8-rib racks of Prairie Grass Farms lamb, Frenched (about 1½ lbs each)
3 tablespoon olive oil
Sea salt and freshly ground black pepper
Rice:

4 tablespoon butter
1 cup diced onion
2 cups Martin Rice Co. long-grain rice
3½ cups low-sodium chicken broth
1 bay leaf
¼ teaspoon saffron threads, crushed
Sea salt and freshly ground black pepper
Brussels sprouts:

1½ pounds Brussels sprouts, halved lengthwise
¼ cup olive oil
Sea salt and freshly ground black pepper

Directions:
Preparation – Chimichurri:
In a blender, purée mint through honey. With blender running, add olive oil in a slow steady stream until fully incorporated. Season with salt. Can be made a day or two ahead. Bring to room temperature before serving. Preparation – Lamb: In a kettle-style grill, build a two-zone fire by banking hot coals only on one side of the grill. Place the grate over the fire to preheat. Coat each rack of lamb with 1 tablespoon oil and season generously with salt and pepper. Wrap the bones of lamb in heavy-duty aluminum foil in order to prevent charring while grilling. When the fire is at its peak (white-hot ash begins to form on the coals) place the racks, meat side down, on the grill. Sear for 2 minutes, being careful not to let them burn. Give racks a quarter turn and sear an additional minute or two. Flip racks and place on cooler side of grill. Place a large chunk of hickory wood onto fire and cover (but not completely) with grill top, allowing for ¼-inch gap on the lamb side. Allow to smoke roast for approximately 8 to 10 minutes until lamb gets to an internal temperature of 135°F for medium-rare. Remove lamb from grill, cover loosely with foil and allow lamb to rest for 10 minutes before discarding foil and carving into individual chops. Drizzle with Chimichurri when serving.

Preparation – Rice:
Heat a 4-quart saucepan over medium-low heat. Melt butter in pan. Add onion. Sauté for 5 minutes, stirring frequently. Add rice and continue to sauté for 3 minutes. Add broth, bay leaf and saffron. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Discard bay leaf. Keep warm. Season with salt and pepper.


Preparation - Brussels Sprouts:
Preheat oven to 450°F. Toss sprouts in olive oil and season with salt and pepper. Place sprouts cut side down on baking sheet. Roast in oven for 10 minutes, or until sprouts show some dark brown on the flat side and a knife inserted into the body meets little resistance. Serves 8.