Signature Pairings Lamb Souvlaki with Grape Relish
- 2 lb Lamb loin
- ½ cup Cup 50/50
- 4 tbsp Lemon juice
- 2 tbsp Fresh mint, chopped
- 1 tbsp Salt
- ½ cup White wine
- 2 tbsp Fresh oregano, chopped
- 16 Cloves garlic, minced
- ½ tbsp Ground black pepper
- 1 Quart red grapes, washed and halved
- 2 oz Sherry vinegar
- 1 tbsp Fresh basil, minced
- 2 Shallots, diced
- 2 tbsp Fresh parsley, minced
- Salt and pepper as needed
Trim and cut lamb into 1" cubes. In a bowl, toss together 50/50, lemon juice, mint, salt, white wine, oregano, garlic and ground black pepper. Cover with plastic and marinate overnight.
Skewer lamb onto wooden skewers with whatever fresh vegetable you have at hand (note" soak skewers in water to prevent burning).
Grill all four sides over medium-high heat until medium rare (or when desired doneness is achieved), about 4 to 6 minutes. Place in warm spot and cover with aluminum foil to rest 5 minutes. Serve with Polenta.
For the grape relish, mix the red grapes, sherry vinegar, basil, challots, parsley and salt and pepper to personal taste.
Limited Estate Collection
Signature is Winemaker Kevin Willenborg’s hallmark blend of the vintage that is unconstrained by convention–in other words the “signature” wine of the vintage. This year’s blend is made from Cabernet Sauvignon, Petit Verdot and Petite Sirah–three varieties that frequently find an exceptional balance in our region. All are known for their intense color, generous amount of flavor and rich tannins that will continue to develop with proper aging—but each brings unique elements to the final blend.