Grasslands Lamb Stew
Wine Varietal: Syrah

Serves 4 to 6

Chunks of grass-fed lamb and lentils meld into a hearty, distinctive stew when long-simmered with vegetables, dried cherries, and a fruity Washington state Syrah, such as C.R. Sandidge Klingele Vineyard Syrah, or a Syrah-based blend, such as C.R. Sandidge Stone Tree Red, which is made up of 52% Syrah, 38% Grenache, and 10% Mourvedre. C.R. Sandidge Tri*umph, composed of 53% Cabernet Sauvignon, 28% Malbec, and 19% Merlot, is another enticing option. Serve the stew over cooked couscous for a Mediterranean feel, along with steamed asparagus, haricots verts, or Brussels sprouts, depending on the season.

8 whole cloves
1/2 teaspoon black peppercorns
1 to 2 tablespoons olive or vegetable oil
1 pound lamb sirloin, cut into bite-sized pieces
1 white or yellow onion, cut in half and quartered
2 carrots, cut on the diagonal into 1/4-inch slices
3 cloves garlic, peeled and halved
1/2 cup brown or green lentils, rinsed and picked over for debris
2 tomatoes, about 3/4 pound, cored and chopped, or 1 14 1/2-ounce can whole tomatoes, chopped
1 1/2 cups good-quality, fruity red wine, such as Washington-state Syrah, or 1 1/2 cups beef broth
1 heaping tablespoon dried cherries or cranberries
1 bay leaf
1/2 teaspoon fresh thyme, or 1/4 teaspoon dried thyme, crumbled
Pinch of ground cinnamon
Kosher salt
Freshly ground black pepper
3 cups cooked whole-grain or semolina couscous

1. Make a bouquet garni by cutting a 4-inch by 4-inch piece of cheesecloth and placing the cloves and peppercorns in the middle. Gather up the sides, tie with kitchen twine, and set aside.
2. Heat a large stockpot or Dutch oven over medium-high heat and add 1 tablespoon of the oil and the lamb. Cook until lamb is browned on all sides, 8 to 10 minutes. Remove the lamb from the pan and reserve. Pour off all but 1 tablespoon of the oil or, if little fat remains, add the additional1 tablespoon of oil.  
3. Add onions, carrots, garlic, and bouquet garni to the pan and cook, stirring occasionally, until tender-crisp, 5 to 7 minutes. Adjust the heat if the vegetables start to stick. Add the lamb, lentils, tomatoes, wine, dried cherries, bay leaf, thyme, and cinnamon. Stir gently, bring to a low simmer, and cover the stockpot. Cook until the meat and lentils are tender, about 1 1/4 hours. Do not allow the mixture to boil, or meat will toughen. Season to taste with salt and pepper.
5. Remove and discard the bouquet garni and bay leaf, then divide the couscous among four to six dinner plates. Divide the stew over the couscous and serve immediately.
Cook’s Hint: Although lamb sirloin is a more costly cut of meat than lamb neck or shoulder, using it ensures meltingly tender results. Plus, only one pound of lamb sirloin is necessary, thanks to the addition of the lentils, which help extend the dish.

Recipe courtesy of Seattle-based cookbook author and food-and-wine columnist Braiden Rex-Johnson, author of Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia (Wiley, 2007).

Winner of the 2009 Terlato Family Vineyards Fellowship to the Symposium for Professional Wine Writers at Meadowood Napa Valley

Braiden's Books:

• Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia
• Pike Place Public Market Seafood Cookbook
• Pike Place Market Cookbook

Visit her online at www.NorthwestWiningandDining.com.
Copyright 2009 by Braiden Rex-Johnson