April in the vineyard is usually a time of celebration and this year looks good!  The winter provided much needed water for the ground and so far there has been no damaging frost. The vines are on schedule for bud break in early to mid April and all seems well in the world. So I think a little celebration is in order and…  what better way to celebrate than a great meal and plenty of wine!

Spring Lamb and fresh asparagus are one of my favorites and this recipe is a winner.  I love the influence of anchovy with garlic and rosemary. The anchovy is not too strong and it adds a delicious richness to this dish. If you are one of those people that can’t abide anchovy, feel free to leave it out of the marinade.

Lamb is perfect with Syrah/Shiraz or any Cote du Rhone style wine. I also love a big Pinot Noir with Lamb. 

Here are a few wines that I recommend with this recipe:

2002 Londer Syrah redwood Valley

2005 Boarding Pass Shiraz South Australia

2005 Clos de L’Oratoire Des Papes Chateauneuf-du-Pape

2004 DuNah Sangiacomo Pinot Noir

2004 Summerland Fiddlestix Pinot Noir

2005 Shea Estate Pinot Noir

Garlic Anchovy Rosemary Lamb Chops with Sautéed Asparagus

Ingredients:

Garlic Anchovy Rosemary Paste

4-6 large garlic cloves (to taste)
6-9 flat anchovy fillets, drained and patted dry (to taste)
1/4 cup olive oil
2-4 tablespoons chopped fresh rosemary
2 teaspoons sea salt
3/4 teaspoon black pepper

1/2 teaspoon Paprika 

Lamb:
8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
 
Marinate lamb:
Mince garlic and anchovies and mash to a paste with a large heavy knife or mortar and pestle then stir together with oil and rosemary in a small bowl. Pat lamb dry then rub marinade over entire surface of lamb. Marinate lamb in a zip-lock bag 1-4 hours and one hour at room temperature.

For lamb:
Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with tinfoil and let rest 5 minutes.

Asparagus:

1 ½ pounds Fresh tender Asparagus

2 tablespoons butter

1 tablespoon olive oil

3 tablespoon shallot

2 tablespoons Grated lemon zest

Sea Salt and Fresh Black Pepper to taste

Meanwhile, melt butter with 1 tablespoon of oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates.  Bon Appetit!