Perfect Pairings: Cantina Peppucci Alter Ego, 2005, Umbria, Italy, 336878

Roasted Rack of Lamb

1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

*note

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.







					Roasted Rack of Lamb 1/2 cup fresh bread crumbs 2 tablespoons minced garlic 2 tablespoons chopped fresh rosemary 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons olive oil 1 (7 bone) rack of lamb, trimmed and frenched 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 1 tablespoon Dijon mustard 1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position. 2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside. 3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring. 4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs. *note Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.



	Cantina Peppucci • 2005 • Alter Ego • 336878 Grape: Sagrantino, Merlot appearance - bright, clear color : very dark, inky, deep purple aroma - strong flavors (smell + taste) sweetness - medium dry acidity - smooth oak - ash • burnt wood • smoke fruit - blackberries • black cherries • plum • prunes earth - black pepper • licorice • chocolate body - full additional notes - decant, allow to breathe one hour				• The Umbrian wines of Italy are often overshadowed by their more famous and expensive neighbors, the wines of the Piedmont and Tuscany. • Most experts agreed that Umbria had simply not reached its winemaking potential. Antinori, a famous Tuscan firm, began investing in the region, and soon the quality of Umbrian wines showed remarkable promise. • The best Umbrian wines, like Cantina Peppucci’s Alter Ego, are made from the local Sagrantino di Montefalco grape. • Sagrantino wines are the color of ink, with a taste that is as big and bold as the color would suggest. Pair these wines with full flavored meat dishes like roasted rack of lamb.