Balgownie Estate 2019 Estate Label Cabernet Sauvignon Lamb Rack with Barley-Rocket Risotto

Difficulty

Medium

Prep Time

20 Mins

Cooking Time

90 Minutes

Serves

4

This refined lamb rack dish is a celebration of bold flavours and seasonal produce, brought to life with creamy barley risotto and sweet roasted squash. Designed to be enjoyed with Balgownie Estate’s 2019 Estate Label Cabernet Sauvignon, the wine’s plum and tobacco notes enhance the savoury richness of the lamb, while its elegant structure complements the dish’s earthy complexity.

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Ingredients

2 lamb racks
1 cup ‘Yarra Valley Dairy’ marinated Persian fetta
1/2 cup parmesan
Small handful chives diced
Salt and pepper
Olive oil
1 ‘Maggie Beer’ Red Wine Finishing sauce 170g
1 cup barley
1 brown onion
3 garlic cloves
Olive oil
300ml white wine
2L chicken stock
1/2 cup rocket
1/2 cup parmesan
Salt and pepper
250g yellow squash
4 tbsp honey
Olive oil

Wine Tasting Notes

2019 Estate Label Cabernet Sauvignon

Displays classic Cabernet aromas of plums and black currants with tobacco leaf hints and cedar. The palate is medium bodied palate showcasing perfectly ripened cabernet fruit married to fine French oak. Complexity of flavours combine beautifully with the fine tannin and acid balance

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Method

1

Risotto Base

Preheat the oven to 180 ℃. In a small pot, heat the chicken stock until just warm. In a separate medium pot saute the onion and garlic with olive oil until soft but no colour, add in the barley and cook for 2 minutes.
2
Deglaze pot with the white wine and reduce. Slowly add the warmed chicken stock and keep stirring. You can leave this to keep cooking while you prep the other components of the dish. Keep stirring and adding stock until the barley is almost cooked and al dente (firm to the bite).
3

Roasted Squash

Cut the yellow squash into 3cm cubes. Line a baking tray with baking paper and toss the yellow squash with honey, salt, pepper and olive oil. Bake in preheated oven for 20-25 mins until soft.
4

Lamb Rack

Keeping the lamb racks whole, pat dry with a paper towel, sprinkle salt on the skin side of the rack and place in a warm pan. Keep in the pan for 3 minutes until it is nice and golden brown. Place in the oven to cook through for about 6 minutes. If you are using a temperature probe you are looking for 55℃ (medium-rare).
5
Take the lamb rack out of the oven and let sit for 5 minutes before slicing. When cutting slices along the bone, you should get 4-6 nice cutlets depending on the size of your racks.
6

Finish the Risotto

The risotto should almost be cooked by this point. Taste it to make sure the barley is al dente, then fold in the parmesan and rocket. Add seasoning, salt and pepper. Heat the Red Wine Finishing Sauce in a small pot until just boiling.
7

Serve & Enjoy

Place an even layer of risotto on the bottom of the plates. Crumble the feta over the risotto and the sliced chives. Place the roasted squash along one side of the plate using this as a wall to sit your lamb racks against. Using the dessert spoon, spoon over the heated red wine sauce.
8
Pair with a bottle of our Balgownie Estate 2019 Estate Label Cabernet Sauvignon.