Grilled Rack of Lamb
Risotto with Butternut Squash & Leeks
Sauteed Portabello & Crimini Mushrooms

Pair with Carina Cellars Iconoclast

Rack of Lamb

1 large rack of lamb
1 ½ cups Carina Cellars 2002 Santa Barbara County Syrah
¼ cup Carina Cellars Pomegranate Balsamic Vinegar
2 tablespoons Carina Cellars Roasted Garlic Grapeseed Oil
¼ cup chopped fresh rosemary
salt and pepper to taste

Combine all ingredients and marinate over lamb for 3 hours. Cook on grill over medium-high heat for 20 minutes.

Risotto with Butternut Squash and Leeks

1 large butternut squash (about 2 pounds), peeled, seeded, cut into ½ inch pieces
4 tablespoons olive oil
salt and pepper

6 cups (approximate) vegetable stock

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups Arborio rice or medium-grain rice
½ cup dry white wine
½ cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Preheat oven to 400 degrees F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft, but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add ½ cup hot stock; simmer until absorbed, stirring frequently. Add remaining stick ½ cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, Parmesan cheese, and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Sauteed Portabella and Cremini Mushrooms

1½ pounds portabella mushrooms
1½ pounds cremini mushrooms
3 large shallots
2 tablespoons olive oil
4 scallions (green parts only)
1/3 cup balsamic vinegar
1 tablespoon Carina Cellars Pomegranate Balsamic Vinegar
¼ cup Carina Cellars 2002 Santa Barbara County Syrah
5 tablespoons soy sauce

Halve portabellas and cut into ¼ inch-thick slices. Cut cremini into ¼ inch-thick slices. Chop shallots and in a 12-inch heavy skillet cook half of shallots in 1 tablespoon olive oil over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until liquid that mushrooms give off is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered. Cook remaining shallots in remaining oil over moderate heat, stirring, 1 minute. Add cremini and salt and pepper to taste and cook, stirring occasionally, until liquid mushrooms give off is evaporated, about 10 minutes. Add portabellas to cremini and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.

Diagonally cut scallions into thin sliced. In a bowl whisk together both vinegars and soy sauce. Heat mushrooms over moderately high heat until hot and add vinegar mixture and Carina Cellars 2002 Santa Barbara County Syrah. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.