Recipe | Grilled Sonoma Lamb Skewers, Blackberry Sauce Appetizer

beyond the bottle

Sonoma lamb with blackberry sauce webheadera2014

« back to recipes

Grilled Sonoma Lamb Skewers with Blackberry Sauce

This hors d’oeuvre is the definition of effortless elegance. The bright berry sauce and smoky grilled lamb make this the perfect appetizer recipe for pairing with Jordan Cabernet Sauvignon.

Ingredients

1 boneless lamb loin, 8-10 ounces
2 inches of grapevine cuttings (any fruit wood may be substituted)
1 cup blackberry or huckleberry juice
1 clove black garlic, minced (roasted garlic may be substituted)
salt and sugar to taste
8 fresh blackberries, cut in half
20 sprigs rosemary
flowering thyme and berry leaves for garnish

For the marinade

1 medium Maui onion
1 clove black garlic (roasted garlic may be substituted)
3 Tbsp Jordan Extra Virgin Olive Oil
4 sprigs thyme
2 Tbsp black pepper

Ingredients

1 boneless lamb loin, 8-10 ounces
2 inches of grapevine cuttings (any fruit wood may be substituted)
1 cup blackberry or huckleberry juice
1 clove black garlic, minced (roasted garlic may be substituted)
salt and sugar to taste
8 fresh blackberries, cut in half
20 sprigs rosemary
flowering thyme and berry leaves for garnish

For the marinade

1 medium Maui onion
1 clove black garlic (roasted garlic may be substituted)
3 Tbsp Jordan Extra Virgin Olive Oil
4 sprigs thyme
2 Tbsp black pepper

Instructions

yields 16

To prepare the marinade, purée the onion and garlic in a blender. Combine with Jordan Extra Virgin Olive Oil, thyme and black pepper in a shallow dish. Add the lamb, cover and let marinate in the refrigerator for 8 hours. Remove lamb one hour prior to grilling to bring to room temperature.

Grill lamb on medium high heat for 2-3 minutes per side, or to an internal temperature of 130 degrees for medium rare. Remove lamb from grill and allow to rest for 10-15 minutes.

Turn grill up to high heat and char the grapevine cuttings.

To prepare the sauce, combine grapevine cuttings, berry juice and garlic in a saucepan over medium heat. Reduce by half and add salt and sugar to taste. Strain sauce to remove grapevine cuttings. Discard cuttings.

To assemble, cut the lamb into bite size cubes. Arrange a silver or stainless steel pick beginning with a blackberry, then add an herb sprig and finish with a piece of lamb.

Serve along with the sauce, topped with a dusting of thyme flowers, if available. Garnish plate with fresh berry leaves.

Wine Pairing Suggestions

Every bottle of Jordan is crafted with food in mind. The elegant balance between fruit, acidity, tannin and alcohol found in our Chardonnay and Cabernet Sauvignon make them versatile for a variety of food & wine pairings. We’ve selected a few vintages that we believe will complement or contrast flavors in this recipe perfectly.

Featured Wines