Tacos and wine? Yes! It’s the perfect pairing you never knew existed, especially when it involves Petit Verdot and lamb. Lamb and Petit Verdot have a special place in our hearts as it was this combination that lead to one of the most special relationships we have. We’re of course talking about our good friend Shepherd Craig Rogers of Border Springs Farm. Believe it or not we met Craig in his sheep pasture in Patrick Springs, VA at an industry event known as Lambstock. It was here where we both realized the undeniable and delicious relationship between his sweet and savory lamb and our rich, complex Petit Verdot. Since our meeting over 4 years ago, we have partnered together at numerous culinary showcases up and down the east coast, from Euphoria Greenville to the iconic James Beard House in New York City.
Freshly grilled tortilla wrapped around savory seared lamb with a sweet pan sauce drizzled generously over fresh veggies and salty cheese...need we say more? For this episode of Cooking with Wine, Chef David uses the 2017 Virginia Petit Verdot to create a glaze which adds the perfect amount of acidity and depth to these mouthwatering lamb tacos. Stay tuned for more wine-inspired cooking! Cheers!
5 oz Border Springs Farm Lamb Loin, fat on
5-6 leaves Thai Basil
Salt Pepper Olive Oil
1 1/2 cup sour cream
1 tsp ground cardamom
1/2 Blood Orange
Watermelon Radish, thinly sliced
1/4 cup Goat Feta
Hawaiian Lava Salt Pink Peppercorn
White Corn Tortilla
1 cup Petit Verdot
1 tbsp Sugars
Score fat on lamb loin, remove any sinew. In a cast iron pan on medium-high heat, sear lamb fat-side down for 4 minutes, then flip and sear for 3 minutes. Once lamb is done, remove from heat and allow to rest 3-5 minutes.
Thinly slice cucumber longways , julienne. Roll basil leaves into a log and chiffonade. In small bowl, combine cucumber, basil, salt, pepper, and 1 tsp olive oil, toss and set aside.
In another small bowl, combine ground cardamom and sour cream. Squeeze blood orange juice into mixture, stir.
Slice watermelon radish thinly, set aside. Once lamb loin has rested, slice thinly. Heat tortilla in same pan as lamb to absorb any fat for 1-2 minutes on either side until toasted and golden brown.
Place tortilla on plate, place lamb in center. Top with cucumber slaw, sour cream, radish slices, pickled onions, micro cilantro, goat feta, pink peppercorn, lava salt.
Add Petit Verdot to hot pan with sugar, stir and allow to reduce until thick. Drizzle over taco. Serves 1.