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Grilled Lamb Brochettes with French Feta Salsa Verde
paired with Pine Ridge Vineyards Stags Leap District Cabernet Sauvignon
Our Stags Leap District Cabernet Sauvignon, with its silky, elegant tannins, is the ideal match for lean lamb brochettes. The subtle sweetness and char contributed by French oak find a complement in the smoky notes from the grill.
French Feta Salsa Verde
2 medium shallots, minced
2 cloves garlic, minced zest of one lemon
¾ cup chopped flat leaf parsley
¼ cup chopped mint
2 tablespoons chopped chives
2 tablespoon chopped tarragon
¾ cup extra-virgin olive oil
Salt and pepper to taste
4 ounces French feta, crumbled
Place the shallots and garlic in a medium-sized bowl. Add the lemon zest, chopped herbs, and olive oil. Stir to combine. Adjust with salt and pepper. Set aside. May be made 4 hours in advance.
Add feta to salsa verde before serving.
Grilled Lamb Brochettes
2 pounds lamb brochettes, leg or loin meat, cut into 1½-inch pieces Salt to taste
2 cloves garlic, minced
4 tablespoons chopped thyme
2 teaspoons cracked black pepper
Metal or wood skewers
Season the lamb with salt, garlic, thyme, black pepper, and a drizzle of olive oil. Wrap in plastic and refrigerate overnight.
Take the lamb out of the refrigerator and allow to come to room temperature. Thread the lamb onto skewers.
Heat grill or grill pan to high. Place the lamb on the grill and rotate sides approximately every three minutes, allowing the lamb to color until it is medium-rare.
Spoon feta salsa verde over lamb brochettes.