Perfect Roasted Lamb Rib Eye  With Maestro Wine Sauce

By Vic Bourassa

Serves 8

4- cloves Garlic

6 -sprigs fresh rosemary finely chopped

Salt & pepper

2- tbs. Talcott E.V. Olive oil

4- Colorado lamb rib eye roasts, de-ribbed

2 -shallots chopped

¾ -cup Bourassa Vineyards Maestro

2 -cups lamb or beef demi-glace

4- tbs. butter

Combine garlic, rosemary, salt & pepper and half the olive oil and rub all over the lamb, let rest. Heat the remaining olive oil in a large sauté pan and add the lamb, cook 2 minutes per side or until well browned, add the pan to a preheated 350 oven, roast for 15 minutes for rare. Remove from oven and let rest in a separate warm plate. Add shallots to the roasting pan and sauté 2 minutes, add wine and cook until about 1 tbs. is left, and add demi-glace stirring then strain the solids out and add back to the pan with the butter whisking until combined over low heat. Serve with cannellini beans and mushrooms with more Bourassa Vineyards Maestro.

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