This lamb dish was created to be paired with the 2024 Hensel West Hyde Vineyard Syrah. The pistachio chimichurri brings a layered, herbaceous complexity that is meant to echo the wine's characteristics. A blend of both dried and fresh herbs—dried oregano, paprika, and cumin alongside vibrant parsley and fresh oregano—creates a bridge between the wine’s warm, fruit-driven aromatics and its lifted, spicy undertones. The toasted pistachios add texture and a subtle richness, giving the sauce enough weight to stand up to the structure of the wine. The red wine vinegar and fresh lemon juice brighten the dish, and a thoughtful seasoning of salt helps soften the wine, allowing its fruit and spice to shine through with more elegance.

INGREDIENTS

• Frenched rack(s) of lamb

  • *Enough for each person to enjoy 3-4 lamb chops aka ‘lollipops’

  • Silver skin removed, cut into individual lollipops. You can ask your butcher to do this! 

To season the lamb lollipops:

• ¼ cup kosher salt

• 3 Tablespoons freshly cracked black pepper

• 3 teaspoons garlic powder

• 3 teaspoons ground coriander

For the pistachio chimichurri:

• 2 Tablespoons dried oregano

• 2 teaspoons sweet paprika (make sure it’s sweet paprika – it does make a difference!)

• ½ teaspoon ground cumin

• ½ cup hot water

• Kosher salt

• ½ cup toasted pistachios

• ¼ cup red wine vinegar

• 8 garlic cloves, peeled and roughly chopped

• ¼ cup fresh oregano leaves, stems removed

• 1 cup fresh parsley leaves, stems removed

• ¼ cup olive oil

• Zest and juice of ½ lemon (preferably Meyer)

• Freshly ground black pepper

Tools: Small food processor, microplane zester, foil, prep bowls, BBQ tools

INSTRUCTIONS

Start by seasoning the lollipops:

1. Remove the lollipops from the refrigerator at least 1 hour prior to bbq-ing

   • chef’s tip – for a deeper seasoning, you can also season the chops in the morning and place them back in the refrigerator, uncovered, to season while you go about your day

2. 1-2 hours prior to grilling, liberally dust the meaty parts of the chops with the prepared seasoning, set aside and allow to come to room temperature

Meanwhile, prepare the sauce: 

1. To a small bowl, add the dried oregano, sweet paprika & cumin 

2. Add hot water and stir to combine. Next add the red wine vinegar and a Tablespoon of salt – set aside 

3. Pull out your food processor (you can also use a traditional mortar and pestle) 

4. Add the pistachios and pulse, pulse pulse until you the pistachios are very finely chopped (resembling bread crumbs) remove and set aside

5.  To the same food processor, add the garlic cloves and pulse until coarsely chopped

   • Add the oregano leaves, parsley leaves, olive oil, lemon juice and zest. Pulse until the leaves are all finely chopped and takes on a sauce-like consistency, scraping down the sides of the food processor a couple of times

6. In a separate bowl, combine the sauce with the processed pistachios and season to taste with more salt and freshly ground pepper as needed

To cook the lamb lollipops:

1. Preheat the grill

2. Coat the lollipops with a small amount of avocado or other high heat oil

3. When the grill is preheated, add the thickest chops to the hottest part of the grill. Continue adding the rest of the chops; close the grill and cook for 4 minutes

4. Flip the chops and cook to your preferred doneness. (1-2 mins additional for rare, 2-3 mins for medium, 3-5 mins for well done)

5. Remove the lollipops from the grill, and cluster them together in a bowl with foil lightly covering – this allows the meat to rest and the juices to distribute

6. Allow them to rest for 5-7 mins before finishing with crunchy salt and a drizzle of olive oil

Serve alongside the Pistachio Chimichurri, pour a glass of Hensel West Hyde Vineyard Syrah and enjoy!

I’m thrilled to share the most recent recipe I’ve written in celebration of my brother Will Phelps new wine project, Hensel West!

His inaugural Sauvignon Blanc features vibrant aromas of white peach, river rock, Acacia flowers, brook water, honeydew melon, and finger limes that meld effortlessly into an energetic palate full of lively fruit and crushed stones.

This salad is a delightful combination of Fall produce & fresh flavors that enhance the captivating nuances of the wine.

I hope you’ll enjoy preparing this recipe together with family and friends!

INGREDIENTS

For the Salad:

• 1 ¼ pound shrimp, deveined & rinsed

• 1 head fennel

• 1 heads butter lettuce

• 1 bunch radishes

• 2 apples, such as Honeycrisp

• 1 wedge Mimolette gouda (Prairie Sunset or Aged Beemster Gouda are a good substitute if you can’t find Mimolette)

For the Shrimp Marinade:

• Zest of 1 Meyer Lemon (use a fine microplane), plus 1 teaspoon lemon juice

• 1 Tablespoon honey

• 6 springs thyme, leaves only

• 1/4 cup Avocado Oil

• 1 teaspoon salt

• 2 teaspoons ground coriander

• 2 teaspoons onion powder

• *Wooden skewers soaked for a few minutes in water so they don’t burn while grilling

For the Salad Dressing:

• 1 Shallot

• 1/4 cup Apple Cider Vinegar

• 2 Tablespoons honey

• 1 Tablespoon salt

• Zest and juice from 1 Meyer Lemon (use a fine microplane to zest)

• 1/2 cup extra virgin olive oil

• 1/2 cup Avocado Oil

INSTRUCTIONS

Start by marinating the shrimp:

• Combine all ingredients in a bowl - whisk to combine

• Pour the mixture over the shrimp and allow to marinate for 30-45 minutes at room temperature, or for up to 2 hours in the refrigerator

Next, make the salad dressing:

• Mince your shallot, add it to a mason jar

• Cover the shallot with the Apple Cider Vinegar, and add the honey, salt & zest and juice of the Meyer Lemon

• Allow the shallot to macerate in the vinegar for at least ten minutes

• Next add the EVOO and Avocado Oil and shake well to combine

• Season with additional salt if needed

• Store any unused dressing in the refrigerator for up to three weeks

To prepare the salad:

• Pull the leaves from the butter lettuce head, and tear into smaller leaves

• If your fennel came with any leafy fronds, pull some of them off to use as a garnish

• Use a mandolin or knife to thinly slice the fennel, apple and radishes

  • Tip: Add the prepared fennel, apple & radishes to a bowl of ice water with a bit of lemon squeezed in - this will keep them crisp and prevent them from browning

  • Spin them dry in a salad spinner prior to plating

  • You can also do this the day prior, and allow the shaved vegetables to crisp up in a covered container in the refrigerator overnight

• Use a vegetable peeler to ‘peel’ several thin slivers of Mimolette cheese from the wedge. You can also use a knife; however, I find that a vegetable peeler prepares beautifully thin slivers – almost resembling carrot ribbons. Set aside in a small bowl

• Next, skewer the marinated shrimp and grill or sear to your liking

• Plate your salad: gently toss together the butter lettuce, fennel, apple and radishes

• Drizzle with good pour of salad dressing (shake the mason jar vigorously prior to dressing) and a pinch of salt, gently toss to coat

• Plate the salad alongside the skewered shrimp

• Garnish with a small handful of Mimolette and fennel fronds

 Enjoy with a chilled glass of 2024 Hensel West Sauvignon Blanc!