Garnet in the glass, this big, well-structured Zinfandel opens with aromas of ripe, black fruit and a touch of pepper. Flavors of plum and cherry laced with cocoa powder and a hint of minerality lead to a long, satisfying finish.
2 half racks/8 bones each, French-trimmed Kosher salt & fresh ground pepper 1/3 c olive oil 1/3 c balsamic vinegar 1 1/2 c De Loach Zinfandel 2 T garlic, chopped Kosher salt and freshly ground black pepper ┬Ż lemon, zested
Combine oil, vinegar, wine, garlic and lemon. Season lamb with salt and pepper and place in marinade for two hours or overnight. Preheat oven to 425┬░. Season racks with salt & pepper. Heat oil in heavy skillet and sear racks on all sides over high heat until browned. Place lamb in a roasting pan. Roast 12-15 minutes (125 degrees) for medium rare. Let rest 5 minutes before serving and cut into chops. Serve two per person.