Cabernet Grill's Texas Lamb Duo

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Cabernet Grill's Texas Lamb Duo

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A Texas Lamb Duo of Rosemary Grilled Chops and Malbec Braised Dorper Lamb with maytag bleu white bean ragout. Recipe courtesy of Executive Chef Ross Burtwell of the Cabernet Grill - Cotton Gin Village.


Maytag Blue White Bean Ragout

  • 1 Tablespoon  butter
  • ¼ cup  yellow onions, peeled and diced ¼ inch
  • 2 clove  garlic, minced
  • ¼ cup  chicken stock
  • 1 Tablespoon  fresh basil, minced
  • 2 cups  cooked great northern white beans
  • 1/3 cup  maytag bleu cheese, crumbled
  • kosher salt and freshly ground black pepper

Rosemary Grilled Lamb Chop

  • 1 Dorper  Lamb Rack
  • 1 Tablespoon  fresh rosemary, minced
  • 4 clove  garlic, peeled & minced
  • 2 Tablespoon  balsamic vinegar
  • ½ cup  pomace olive oil
  • kosher salt and freshly ground black pepper

 Malbec Braised Lamb Shoulder

  • 1 ounce  safflower oil
  • 2 teaspoon  kosher salt
  • 2 pounds  Boneless Dorper  Lamb Shoulder
  • 1/3 cup  celery, cut  ½ inch dice
  • 1/3 cup  carrots, peeled and cut ½ inch dice
  • 2/3 cup  onions, peeled and cut ½ inch dice
  • 2 clove  garlic, smashed
  • 1 teaspoon  freshly ground black pepper
  • 2 teaspoon  ground cumin
  • 2 teaspoon  ground pasilla chile powder
  • ½ teaspoon  oregano
  • ½ teaspoon  crushed red pepper
  • 1  bay leave
  • ½ cup  chopped tomatoes
  • 2 cup  (split) Becker Vineyards Malbec
  • 1 cup  veal stock (beef or chicken will work as well)

Recipe Info

For the Maytag Blue White Bean Ragout:
  1. Heat a small skillet over medium heat and place butter in pan, allowing to melt and begin bubbling. Add onions and garlic to pan and sweat the vegetables until translucent. (Do not brown them).

  2. Add chicken stock and beans to the pan and heat through. Stir in basil and cheese, and adjust seasoning accordingly.

For the Rosemary Grilled Lamb Chop:
  1. Trim and cut lamb rack into individual chops and set in a non reactive pan. Mix together rosemary, garlic, vinegar and oil. Pour over lamb and allow to marinate for at least two hours or overnight. Drain marinate and season lamb with salt and pepper. Place on a hot char broil grill and cook to medium rare.

For the Malbec Braised Lamb Shoulder:

  1. Cut lamb shoulder into 3 inch chunks and season with kosher salt accordingly. Heat a heavy skillet over medium high heat and add oil. Place lamb a few pieces at a time in the skillet and allow to brown on all sides. Remove meat from the pan and repeat process until all the lamb is browned. Reserve the lamb in a roasting pan.

  2. Add the onion, celery and carrots to the same pan and allow to brown a little as well. Add in the garlic and spices and sauté briefly with the other vegetables. Remove vegetable mixture to the roasting pan and deglaze the skillet with the one cup of the wine, scrapping the bottom of the pan to loosen all the browned bits of meat and vegetables. Drink the other cup of wine!

  3. Pour deglazing liquid into the roasting pan with lamb and vegetable. Add in the tomatoes and stock. Cover pan tightly and place in a 325 degree oven to braise for about 3 to 4 hours, or until lamb is completely tender and can be shredded easily with a couple of forks. Allow lamb to cool in the braising liquid.

  4. After the lamb is cooled, drain the braising liquid into a small sauce pan and reduce until it is has a very-light sauce like consistency and reserve. Shred the lamb lightly with a couple of forks removing any large pieces of fat or gristle. Reheat the lamb in the reserved braising liquid and serve.

  1. Ross Burtwell Cabernet Grill Cookbook, 2013. (Jennifer Whitney)

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