Grilled Spring Lamb with Arugula Panzanella

8 lamb loin chops
1 T olive oil
2 T chopped fresh thyme
Salt and pepper

1 medium-size red onion, cut into ¼ inch rounds
1 loaf of ciabatta, some crust trimmed to expose bread, cut into 1 inch thick slices
Extra-virgin olive oil
Salt and pepper
2 garlic clove, peeled, cut in half
2 C baby arugula, loosely packed
Juice of 1 Meyer Lemon
1 T red wine vinegar
Parmesan cheese, shaved with a peeler

Turn grill to high heat. Rub chops with olive oil, season with salt, pepper and thyme. Grill chops 6-7 minutes per side for medium rare. Remove, let rest and serve with the Panzanella and Lambert Bridge 2006 Zinfandel.

Prepare barbecue medium high. Brush both sides bread and onion lightly with olive oil; sprinkle with salt and pepper. Grill onions until tender and brown, about 4 minutes per side. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into ¾ inch pieces and roughly chop onions, place in a bowl. Toss in arugula, lemon juice, 4 T olive oil, vinegar and Parmesan, check seasoning.

Pairs well with Lambert Bridge Merlot and Crane Creek Cuvee

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555