Marinade Time: 4 hours | Cook Time: 1.5 hours | Serves: 4 | Pairs with: Etude Heirloom Pinot Noir | Recipe by Chef Rogelio Garcia
TL;DR: A restaurant-level dinner built around Dijon and Herbes de Provence-marinated lamb lollipops, seared in a cast iron skillet, served with a red wine Bordelaise demi-glace, roasted garnet yams with lime yogurt sauce, and blanched Brussels sprouts finished with a vibrant herb pesto. A recipe by Michelin-starred Chef Rogelio Garcia. Paired with Etude Heirloom Pinot Noir, whose bright acidity and red fruit act as a foil for the earthy richness of the lamb.
A Recipe That Earns a Great Bottle
Some recipes exist to be approachable. This one exists to match a wine that deserves a serious dish.
Etude's Heirloom Pinot Noir, made from rare, heirloom clonal selections of Pinot Noir at Grace Benoist Ranch and rated 97 points, has the layered complexity, bright acidity, and Carneros terroir that call for food with comparable depth. Chef Rogelio Garcia's lamb lollipops, with their Dijon and Herbes de Provence marinade, house-made Bordelaise, and vivid herb pesto, meet that standard.
This is a multi-component recipe that takes time and planning. It rewards the effort.
At a Glance
| Detail | Info |
|---|---|
| Marinade time | Minimum 4 hours |
| Cook time | Approximately 1.5 hours across all components |
| Serves | 4 |
| Wine pairing | Etude Heirloom Pinot Noir (97 pts) |
| Lamb doneness | Medium rare, 4 minutes per side in cast iron |
| Key technique | Blanching herbs for vibrant pesto color |
| Recipe by | Chef Rogelio Garcia |
Ingredients
Lamb Marinade
- 2 racks of lamb, cut into lollipops
- 1/2 cup Dijon mustard
- 1 tablespoon Herbes de Provence
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons honey
- 1 tablespoon salt
- 1 teaspoon black pepper
Bordelaise Sauce
- 1 lb lamb bones
- 1 tablespoon tomato paste
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 yellow onion, thinly sliced
- 6 garlic cloves
- 3 cups medium-dry red wine
- 8 cups chicken or lamb stock
Roasted Yams
- 3 garnet yams, peeled and cut into 1-inch medallions
- 3 tablespoons olive oil
- 1/2 teaspoon salt
Yogurt Sauce
- 1 cup Greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon Espelette pepper or paprika
- 2 tablespoons honey
- Zest and juice of 2 limes
- 2 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Herb Pesto
- 1 cup arugula
- 1 bunch fresh mint
- 1 bunch fresh tarragon leaves
- 1 bunch fresh parsley leaves
- 1 bunch fresh basil leaves
- 1 garlic clove
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- 4 tablespoons grated Parmesan
- 5 tablespoons olive oil
- Salt to taste
Brussels Sprouts
- 1 lb Brussels sprouts, halved
- 1 tablespoon salt
- 3 to 4 tablespoons olive oil, duck fat, or rendered bacon fat
- Juice of 1/2 lime
Instructions
Lamb Marinade (start 4 hours before serving)
- Cut racks of lamb into individual lollipops.
- Combine all marinade ingredients in a bowl and stir until well mixed.
- Brush marinade generously over each lamb lollipop, coating all sides.
- Cover with aluminum foil and refrigerate for a minimum of 4 hours.
Bordelaise Sauce
- Preheat oven to 350°F. Roast lamb bones on a baking sheet for 30 minutes until deeply browned.
- In a stock pot over medium heat, cook tomato paste for 5 minutes, stirring constantly.
- Add vegetables, garlic, and red wine. Cook until the liquid is reduced by half.
- Add roasted bones and stock, ensuring liquid fully covers the bones. Reduce heat to medium-low and cook until the liquid thickens to a demi-glace consistency, coating the back of a spoon. This will take 1 to 2 hours depending on heat level.
- Remove bones, garlic, and vegetables. Strain through a fine-mesh sieve. Season with salt and pepper.
Roasted Yams
- Preheat oven to 400°F.
- Toss yam medallions with olive oil and salt in a large bowl until coated.
- Spread on a sheet pan in a single layer. Roast until a small knife inserts without resistance, approximately 25 to 30 minutes.
Yogurt Sauce
- Combine all ingredients in a bowl and stir to combine. Season with salt to taste.
- Refrigerate until ready to serve.
Herb Pesto
- Bring a large pot of water to a boil.
- Place all herbs and arugula in a fine-mesh sieve. Lower the sieve into the boiling water for exactly 1 minute. Immediately transfer the blanched leaves to a large bowl of ice water. This step preserves the vibrant green color of the pesto.
- When cooled, remove and dry thoroughly on a clean kitchen towel.
- Transfer blanched leaves and all remaining pesto ingredients to a blender. Blend until smooth, adding additional olive oil as needed to achieve a pourable but not watery consistency.
- Season with salt to taste.
Brussels Sprouts
- Bring a large pot of well-salted water to a boil.
- Blanch Brussels sprouts for 2 minutes, stirring constantly. Transfer immediately to a large bowl of ice water to stop the cooking. Drain thoroughly.
- Before serving, heat olive oil, duck fat, or rendered bacon fat in a large skillet over high heat. Add Brussels sprouts and sauté until golden and slightly crisp. Finish with a squeeze of lime juice.
To Serve
- Heat a cast iron skillet over medium heat. Sear marinated lamb lollipops for 4 minutes per side until medium rare. Remove from the pan and rest for 10 to 15 minutes before serving.
- Plate lamb alongside roasted yams topped with yogurt sauce and Brussels sprouts finished with herb pesto. Spoon Bordelaise sauce over and around the lamb.
- Open the Etude Heirloom Pinot Noir at least 30 minutes before serving to allow it to breathe.
The Wine: Etude Heirloom Pinot Noir
The Heirloom Pinot Noir is produced from rare, heirloom clonal selections of Pinot Noir grown at Grace Benoist Ranch on volcanic soils in the Carneros AVA. Rated 97 points, it delivers dried strawberry, flower, and spice aromas with medium to full body, a dusty texture, and layered berry and cherry character that JamesSuckling.com called "real Carneros Pinot."
Its bright acidity and red fruit act as a foil for the earthy richness of the lamb and the depth of the Bordelaise. The wine's complexity keeps pace with a dish that has multiple layered components without ever being overwhelmed by it.
Shop the 2021 Etude Heirloom Pinot Noir.
Why This Pairing Works
Lamb's earthy richness, the deep savory character of a Bordelaise demi-glace, and the aromatic herb pesto all share a flavor register that Carneros Pinot Noir is uniquely equipped to handle. The wine's acidity provides the counterbalance to the richness of the meat. Its red fruit lifts the earthiness of the dish rather than adding more weight to it. And the Heirloom's dusty, floral complexity adds a dimension to the pairing that a simpler Pinot Noir would not.
The yogurt sauce, bright with lime and cilantro, echoes the wine's own citrus-edged freshness and keeps the entire plate from feeling too heavy.
About the Chef: Rogelio Garcia
This recipe was created by Chef Rogelio Garcia. Born in Mexico and raised in Northern California with deep connections to local farmers, Garcia's cooking showcases culinary technique rooted in locally sourced ingredients and the agricultural relationships that define wine country cuisine.
Garcia began his kitchen career at 15 as a dishwasher in Napa. His career has included positions at two-Michelin-starred Cyrus in Healdsburg under Chef Douglas Keane, Chef de Partie at The French Laundry, Executive Chef at Angele and The Commissary where he earned three stars from San Francisco Chronicle food critic Michael Bauer, and a Michelin star at Spruce in 2018 and 2019. He is currently Chef at Michelin-starred Luce at San Francisco's Intercontinental Hotel, and is an alumnus of Bravo's Top Chef Season 15 and a featured chef at two James Beard Foundation House dinners.
Learn more about Chef Rogelio Garcia.
FAQs: Herb-Marinated Lamb Chops
Why marinate the lamb for 4 hours minimum?
The Dijon, lemon juice, and herbs in the marinade need time to penetrate the meat and build flavor throughout rather than just on the surface. Four hours is the minimum for meaningful flavor development. Overnight marinating is also excellent.
What is a Bordelaise sauce?
Bordelaise is a classic French red wine reduction sauce built on a base of roasted bones, mirepoix vegetables, and wine, cooked down to a demi-glace consistency. It is one of the richest, most flavorful sauces in French cooking. The version here uses lamb bones for a deeper, more coherent pairing with the lamb lollipops.
Why do you blanch the herbs for the pesto?
Briefly blanching the herbs in boiling water and immediately shocking them in ice water sets the chlorophyll in the leaves, preserving the vibrant green color that makes this pesto visually striking. Without blanching, the pesto would oxidize and turn an olive-brown color within minutes.
What is the correct internal temperature for medium rare lamb?
Medium rare lamb reaches 130 to 135°F at the thickest point. At 4 minutes per side in a hot cast iron skillet, most lamb lollipops will reach this temperature. Use an instant-read thermometer for accuracy and always rest the meat for at least 10 minutes before serving to allow the juices to redistribute.
Can I make the components ahead of time?
Yes. The Bordelaise sauce can be made 1 to 2 days in advance and reheated. The yams can be roasted a few hours ahead. The herb pesto and yogurt sauce can both be made a day ahead and refrigerated. The Brussels sprouts are best blanched in advance and finished in the skillet just before serving. Marinate the lamb the night before for maximum flavor.
Shop the 2021 Etude Heirloom Pinot Noir at etudewines.com.