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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: Lamb

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

Cherried Lamb Chops with Port

Bill Cooper

Serves 2 - can be doubled

  • 2 tsp. olive oil

  • 4 small loin lamb chops

  • 1/3 cup chopped shallots

  • 3/4 cup ruby Port

  • 1/2 cup low salt chicken broth

  • 1/2 cup dried tart cherries

  • 3 Tbsp. cherry jam

  • 1 Tbsp. balsamic vinegar

  • 1⁄2 tsp. ground cardamom

  • Chopped fresh mint for garnish

Sprinkle lamb with salt and pepper. Heat oil in medium skillet over medium to high heat. Cook lamb about 10 minutes, turning often with tongs. Transfer to plate and keep warm. Pour drippings from skillet. Cook shallots in same skillet; sauté 1 minute before adding Port, broth, cherries, jam, vinegar, and cardamom. Boil about 6 minutes, until cherries plump and liquid is syrupy. Season with salt and pepper. Spoon sauce over lamb and sprinkle with mint.

Serve with Cooper-Garrod Test Pilot F-86 Sabre Jet

Budapest Lamb

Bill Cooper

2 lb. lamb stew meat, 1 1⁄2” cubes

2 Tbsp. olive oil

2 onions, chopped

6 garlic cloves, chopped

3⁄4 c. dry red wine

1 c. chicken broth

2 c. tomato juice

1⁄2 c. water

Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides.

Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir

and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken

broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90

minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and

parsley to heat through. Serve with chopped mint as garnish atop.

Accompany with Cooper-Garrod Test Pilot P-47

Narsai's Rack of Lamb, Assyrian

Bill Cooper

Serves 4 portions of 3 chops each

You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones.

Put into a blender and puree:

  • 1 large onion

  • 2-3 cloves garlic

  • 1 tsp. basil leaves

  • 1/2 tsp. pepper

  • 1/2 tsp. salt

  • 1/4 cup red wine

  • 1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)

Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours.  Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.

(c) 1994 Narsai Davis

Accompany with Cooper-Garrod Cabernet Franc