Visitor Center
4411 Redwood Road
Napa, California 94558
707-255-1144
Open by reservation only
hours:
10:00 AM – 4:30 PM
Yield: 6 portions
1 Leg of Lamb, boneless, excess fat and sinew removed (3 lbs)
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Thyme, chopped
2 Tsp Lemon zest
Salt and Pepper to taste
¼ cup Red wine vinegar
¼ cup Extra Virgin Olive Oil
¾ cup Beef stock, reduced to ¼ cup
½ cup Italian parsley, chopped
1½ Tbsp Garlic, minced
3 Tbsp Shallots, minced
2 Tbsp Oregano, chopped
1 tsp Salt – will depend on saltiness of the beef stock
¾ tsp Red chili flakes
½ tsp Sugar
½ tsp Lemon juice
¼ cup Olive oil
1 hd. Garlic, peeled to individual cloves
1½ lbs Yukon gold potatoes, baked, sliced ¼ “ thick
½ lb Cipollini onions, blanched and peeled
2 bu. Broccolini, stems trimmed, and blanched
Combine all ingredients and let sit at room temp for 1 hour.
Place a mound of the potato mixture slightly off center in the plate. Thinly slice the lamb – ( ¼ “ thick slices max.) and place a few slices partially over potato mixture. Spoon 1 ½ oz of Chimichurri over the lamb. Serve immediately.