It’s Friday evening, the week is finally over and we want to celebrate the beginning of the weekend with a very special dinner. Lorenzo Callegari, chef at Trattoria Vecchia Sorni (www.trattori
avecchiasorni.it) shows us how to cook a scenographic dish, with a hidden secret ingredient: one of the Mezzacorona wines, the Cabernet Sauvignon!
Lamb Rib Loin Chops with Cabernet Sauvignon sauce
1 lamb loin cleaned of the fat
4 spoonfuls of breadcrumbs
3 sprigs of parsley
4 sprigs of thyme
1 sprig of marjoram
2 sprigs of rosemary
6 mint leaves
extra virgin olive oil
salt and pepper
and of course..
Mezzacorona Cabernet Sauvignon!
Clean the lamb loin then season with salt and pepper. Roast in a skillet for 3 minutes per side with extra virgin olive oil.
In the meantime, prepare the seasoned bread: put the breadcrumbs and all the herbs in a mixer and blend for 2 minutes. Place in a bowl and add 3 tablespoons of olive oil.
Preheat the oven to 350 degrees and cook the lamb loin for 18 minutes. In the last 3 minutes, cover the lamb with the seasoned breadcrumbs. When finished, take out of the oven and let cool.
Uncork a bottle of Mezzacorona Cabernet Sauvignon and add a couple of glasses in a skillet and let it evaporate with a tablespoon of butter. We know you’ll want a glass of this spectacular wine for yourself, but you’ll have to be patient until the recipe is done!
Takes just a few additional minutes: put some sauce on the bottom of the plate and serve the lamb rib loin chops with roasted potatoes and asparagus.
Now you can finally sit down and enjoy your succulent dish with a beautiful glass of Mezzacorona Cabernet Sauvignon.
Have a great weekend!