Executive Chef Knoll’s absolute favorite pairing with Jordan Cabernet Sauvignon is a perfectly cooked rack of Sonoma lamb. Quick to prepare, this lamb marinade recipe is the key to making your food and wine pairing sing. Chef Knoll recommends applying rubs to large cuts of meat two hours prior to grilling, allowing the rub to react with the protein and come to room temperature.




Puree all ingredients together. Rub on the lamb and allow to sit for 2–4 hours in the fridge. Brush off the rub and grill.