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Pairings: Aarón Sánchez: Lamb with Mint Chimichurri & Terrazas Single Vineyard Las Compuertas Malbec | Journal19 | Clos19 UK

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Pairings

Aarón Sánchez: Lamb with Mint Chimichurri & Terrazas Single Vineyard Las Compuertas Malbec

Award-winning chef and MasterChef judge Aarón Sánchez has chosen an expressive Terrazas de los Andes Single Vineyard Malbec to pair with his herb-crusted lamb with homemade adobo and a chimichurri sauce. Argentinian Malbec is the ideal pairing for rich meats, and especially lamb which is often used in Argentinian asado cooking. Impress your guests with a rare rack of lamb served with Aarón’s zesty, herby sauce, which perfectly complements this wine’s fresh acidity.

Makes 2 servings

Herb Crust Mixture:

43 g coriander leaves, packed

43 g flat leaf parsley, packed

43 g basil, packed

170 g panko bread crumbs

1 tablespoon kosher salt

43 g cotija cheese

43 g Dijon mustard

Zest of 1 lemon

1 clove of garlic, chopped

 

Mint Chimichurri:

64 g parsley, packed

64 g coriander, packed

32 g fresh oregano, packed

32 g mint, packed

60 ml red wine vinegar

4 cloves garlic

1 teaspoon red chilli flakes

Salt and pepper, to taste

160 ml extra-virgin olive oil

 

1 Colorado rack of lamb, frenched and cap removed

2 tablespoons olive oil + 1 tablespoon reserved

Salt and pepper, to taste

2 tablespoons Aaron’s Adobo

2 tablespoons unsalted butter

2 cloves garlic, peeled and crushed

1 bunch fresh thyme sprigs

43 g Dijon mustard

Flakey finishing sea salt

 

1. To make the Herb Crust Mixture: combine all the ingredients in a food processor and pulse until evenly combined, approximately 30 seconds. Remove and set aside.

2. To make the Mint Chimichurri: combine all ingredients in a food processor and process for 30 to 40 seconds, until well incorporated. Remove and set aside.

3. Preheat oven to 205°C.

4. Place the lamb rack on a baking tray, drizzle with 2 tablespoons of olive oil and then season liberally with salt, pepper and Aarón’s Adobo.

5. Preheat a large cast iron (or heavy bottomed, oven safe) pan over medium-high heat. Add the reserved tablespoon of oil to the pan and sear the lamb for 2 minutes on each side, until browned.

6. Add the butter, crushed garlic and thyme to the pan and carefully baste the lamb using a spoon, for 2 to 3 minutes. Remove lamb (which should still be very rare inside) from the pan and rest on a baking tray or plate. Wipe the pan with paper towels.

7. Brush the lamb meat with a layer of the Dijon mustard. Let rest for 2 to 3 minutes, then brush on another layer of Dijon mustard. Holding the lamb by the bones, coat the meat completely with the Herb Crust Mixture.

8. Place the lamb rack back into the pan with the fat side up. Cook the lamb in the oven for approximately 5 to 6 minutes or until the internal temperature reads 60–63°C on an instant-read thermometer. Remove the lamb from the oven and let rest for 5 to 10 minutes, until medium rare in the centre.

9. Slice the lamb into double or single racks, season with finishing salt and serve with the Mint Chimichurri.

 

Aarón’s Adobo

Makes approximately 350 ml

32 g cumin seeds

32 g coriander seeds

32 g fennel seeds

32 g yellow mustard seeds

2 pasilla chillies, stemmed, seeded, de-veined, and torn into small pieces

2 ancho chillies, stemmed, seeded, de-veined, and torn into small pieces

64 g dried whole oregano (preferably Mexican)

2 tablespoons onion powder

2 tablespoons garlic powder

32 g Spanish paprika (pimento), preferably sweet or hot

1. Heat a dry frying pan over medium-low heat. Pour in the cumin, coriander, fennel and mustard seeds along with the pieces of pasilla and ancho chillies. Toast, stirring constantly, until they are very aromatic and just beginning to smoke, about 3 minutes.

2. Place the mixture on a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.

3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder and paprika. Stir them really well to combine.

4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.