January – Argentine Malbec Bonarda
Yield: 4 Servings
Ingredients:
● 1 large baguette
● 1 handful arugula or mixed greens
Roasted Lamb
● 1lb lamb sirloin
● 1 tbsp extra virgin olive oil
● salt and pepper to taste
● 2 garlic cloves, minced
Garlic Mayonnaise
● 1/2 head of garlic
●1 tbsp extra virgin olive oil
● ¼ cup mayonnaise
● squeeze of lemon juice
● salt and pepper to taste
Pickled Red Onion
● 1 cup white wine vinegar
● ¼ cup white sugar
● 3 pinches salt
● 1 pinch black peppercorns, whole
● 1 pinch dried chili flakes
● 1 small red onion, peeled and sliced thinly
Pesto
● 1 large handful basil, leaves only
● ½ clove garlic, chopped
● 1 pinch salt
● 1 ½ tbsp pine nuts, toasted
● 2 tbsp extra virgin olive oil
Method:
Roasted Lamb
Preheat oven to 375F.
Season lamb with salt and pepper.
Heat olive oil in an oven safe sauté pan over medium high heat. Sear the lamb until golden brown on all sides.
Roast in oven for about 15 minutes, or until it reaches an internal temperature of 125F.
Remove from oven and let rest for 10 minutes.
Garlic Mayonnaise
Cut the top off the head of garlic. Drizzle with olive oil and wrap in foil.
Roast in the oven at 375F for 25 minutes or until garlic is soft.
Remove cloves from the skins and mash with a fork. Mix in the mayonnaise and lemon juice. Season with salt and pepper. Set aside.
Pickled Red Onion
Bring the vinegar, sugar, salt, peppercorns and chili flakes to a boil in a non reactive saucepan.
Put the onions in a glass container and pour the vinegar mixture over top. Let sit until cool.
They can be used right away or can be kept in the refrigerator for up to one week.
Drain and pat dry before using.
Pesto
Put basil, garlic, salt and pine nuts into a food processor and chop.
With the food processor running, drizzle in the olive oil. Puree until smooth.
Remove from the food processor and set aside.
Sandwich Assembly
Thinly slice lamb.
Cut baguette into four even pieces, then cut each piece in half lengthwise.
Spread garlic mayonnaise evenly on the bottom half of each sandwich.
Spread the pesto evenly on top half of each sandwich.
Arrange lamb evenly on each sandwich and top with a few pieces of pickled onion and greens.
Place top half on each sandwich and serve.
Pair with: Argentine Malbec Bonarda
