Cabernet Franc Icewine Glazed Ontario Rack of Lamb
Woodland Mushroom and Asparagus Risotto
In mortal and pestle crush the clove of garlic, half the ripped herbs, black peppercorns and 2 tbsp of extra virgin olive oil. Rub over the meat of the lamb rack and place in a fridge. After one hour in the fridge sear the lamb in a large fry pan over medium to high heat with remaining extra virgin olive oil. Once the lamb has nice and brown on all sides pour 2 cups of the cabernet franc icewine over the lamb in the pan. ( careful as the pan will splatter) Place the pan in the oven and cook at 400 for approximately 30 minutes or to desired doneness. Continue to baste the lamb with cabernet every 10 minutes
In a pan reduce the remaining cup of cabernet franc icewine by half. Then add the beef stock and reduce down to approximately 1/2 cup. Season with salt and pepper. Set aside until ready to serve.
In a saucepan on medium to low heat, melt butter and sweat finely chopped shallots and garlic. Add rice and continue to sweat for another minute. Slowly add the vegetable stock in stages never covering the rice. Once the stock has been absorbed and the rice is just cooked (still a little bit) add the mushrooms, asparagus and herbs. Finish with the parmesan and whipped cream. Season to taste and immediately serve on the plate.
Executive Chef / Peller Estates Winery Restaurant