Texas Lamb Duo of Rosemary Grilled Chops and Haak Vineyards 2014 Malbec Braised Dorper Lamb


This is a monthly column featuring dishes and wines found at Cabernet Grill – Texas Wine Country Restaurant. This TW&T feature showcases the unique cuisine of the Texas Hill Country paired with fine Texas wines. Texas Hill Country cuisine is a type of fare that captures the multitude of cultures represented in around the Fredericksburg area. From the freshest seafood, to Certified Angus Beef, to wild game and ranch fare Chef Ross Burtwell uses only the finest locally sourced ingredients. Photo credit Jennifer Whitney.

This delectable dish is from Chef Ross Burtwell’s Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant.

Texas Hill Country CuisineHaak Vineyards and Winery 2014 Malbec



This Malbec displays aromas of black cherries, red plums and blackberries with a very light hint of sweet toasty oak. The wine was aged for 12 months in American and French  new and neutral oak barrels. Full-bodied palate with a rich and juicy finish.  It’s a spectacular wine, and has become popular because of its versatility and ability to pair with many foods. It pairs very well with all types of red meats such as lamb, grilled steak, prime rib and pot roast. Find online here

Texas Lamb Duo of Rosemary Grilled Chops and Malbec Braised Dorper Lamb with maytag bleu white bean ragout

Serves two with leftovers


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

* 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).

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


Rosemary Grilled Lamb Chop

4 chops Dorper Lamb Rack

1 Tablespoon fresh rosemary, minced

2 clove garlic, peeled & minced

1 Tablespoon balsamic vinegar

¼  cup olive oil

kosher salt and freshly ground black pepper

* 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.


 Malbec Braised Lamb Shoulder

1 Tablespoon safflower oil

1 teaspoon kosher salt

1 pounds Boneless Dorper  Lamb Shoulder

1/4 cup celery, cut  ½ inch dice

1/4 cup carrots, peeled and cut ½ inch dice

1/2 cup onions, peeled and cut ½ inch dice

1 clove garlic, smashed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon ground pasilla chile powder

½ teaspoon oregano

½ teaspoon crushed red pepper

1 bay leave

1/3 cup chopped tomatoes

1 cup (split) Texas Malbec red wine

1 cup veal stock (beef or chicken will work as well)

* 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

* 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!

*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.

* 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

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