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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Rosemary

Roast Leg of Lamb

Bill Cooper

  • 1 leg of lamb (about 6 lbs.)

  • 1 Tbsp. fresh rosemary

  • 1 1⁄2 tsp. ground black pepper

  • 1 tsp. salt

  • 3 - 4 garlic cloves, slivered

  • Juice of 1 lemon

Preheat oven to 425 degrees. Stir together rosemary, ground pepper, and salt. Remove excess fat from lamb and pat dry. Make slits in the meat and insert garlic slivers. Rub lemon juice into meat and pat on spice mixture. Put in roasting pan, fat side up, and place in oven. Reduce heat to 350 degrees and roast about 1 1/2 hours, until meat thermometer registers 150 degrees. Let stand 10 minutes before carving.

Accompany with Cooper-Garrod Cabernet Franc

Plank-Roasted Beef Medallions with Rosemary Sauce

Bill Cooper

  • 6 beef tenderloin medallions (approx. 5 oz. each)

    Marinade:

  • 1 c. olive oil

  • 1⁄2 c. dry red wine

  • 1 Tbsp. garlic, finely chopped

  • 2 tsp. Dijon mustard

  • 1 tsp. dried rosemary, crushed

  • 1 tsp. salt

  • 1⁄2 tsp. freshly ground pepper

Sauce:

  • 2 c. beef broth

  • 1 sprig fresh rosemary

  • 2 tsp. finely chopped garlic

  • 1⁄4 c. dry red wine

  • 2 tsp. cornstarch, dissolved in 1 Tbsp.

  • water

  • Salt and freshly ground pepper to taste

Soak a cedar roasting plank. Mix marinade ingredients in large Ziploc. Add the beef; turn to coat. Refrigerate for 1 hour. Heat oven and plank to 350 degrees. Remove beef from marinade; arrange in center of heated plank. Roast 20-25 minutes until desired doneness or internal temperature reaches 160 degrees.

Prepare sauce in a medium-size saucepan. Combine beef broth, fresh rosemary, garlic and wine; bring to a boil, then reduce heat to low. Partially cover and cook 20 minutes. Bring sauce back to a boil; whisk in dissolved cornstarch and cook until slightly thickened. Salt and pepper to taste. Strain through a fine mesh sieve. Spoon sauce over tenderloin when plated and garnish with fresh rosemary to serve.

Reprinted by permission: “Savory Flavors with Wood” - www.naturescuisine.com (out of print)

Accompany with Cooper-Garrod Merlot