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Lamb chops by Douce Steiner with 2015 Carmenère, Tenuta San Leonardo

Douce Steiner is a gifted cook and her great talent has already been rewarded with two Michelin stars. Her cookbook "Cuisine Douce - Michelin-star kitchen for home" is an excellent cookbook, as it allows you to easily cook the creations at home. The lamb chop with a savory crust is a successful accompaniment to the Carmenère 2015. The aromatic lamb meat is supported by the aromas of the wine, the spicy savory crust finds its counterpart in the aromas of ripe red peppers and the spicy notes of the wine. The concentrated sauce skilfully integrates the tannins so that the fruit in the wine comes to the fore even more.

  • 2rack of lambà 400-500g
  • salt, pepperfrom the mill
  • 1Sprig of rosemary
  • 1garlic clove
  • 1 tablespoonvegetable oil

    lamb jus
  • 1 shallot, peeled, finely chopped
  • 1 teaspoon butter
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 clove of garlic, halved, germ removed
  • 1/4 l red wine
  • 1/2 l lamb stock
  • 20g butter

    savory crust
  • 100g butter, soft
  • 50g dried, crusted toast, finely ground
  • 50g savory, leaves picked
  • 1 sprig of thyme, leaves plucked
  • 1 sprig of flat-leaf parsley, leaves picked
  • 1 unwaxed lemon, grated zest
  • Salt, pepper from the mill

  • 50g snow peas (seed peas)
  • 50g Kenyan Beans
  • 50g fresh peas
  • 50g green beans
  • 50g broad beans
  • 50g broccoli florets
  • 1 tablespoon butter
  • Salt, pepper from the mill
The Tenuta San Leonardo can look back on an exciting history that begins in the year 589 when Theodolinda, princess of the Lombards, married the later Lombard king Authari. The scene of the events were the Campi Sarni, where a small church was built in the year 1000 and which is still the heart of San Leonardo today. Around 1200 the church was decorated with valuable frescoes that can still be admired. In 1646, the noble family "de Gresti" appears for the first time, who acquired the property in 1770. This is how San Leonardo became the southernmost aristocratic seat of Trentino, because the border with Veneto runs not far from the estate. A border location – which stands for another major event: the provisional armistice agreement between Italy and Austria at the end of the First World War was concluded on this country estate. But in addition to all these historical and historical moments, wine always played a major role at the Tenuta, not only because the Imperial Court in Vienna was being supplied at that time. in the 19th In the 19th century, the ancestors of the Marchese Guerrieri Gonzaga decided to cultivate French noble vines, which they brought from Bordeaux. Including the Carmenère, which was known in Italy as Uva Francesca at the time and has a very checkered history. Almost destroyed by phylloxera in Bordeaux, it only survived in a few places. Mainly in the New World, in Chile, where the vine was considered Merlot. We have only known since the 1990s that it is not an independent grape variety. On the Tenuta San Leonardo, the vines of this rare and at the same time characteristic grape variety stand in the oldest plots. Cultivating her isn't exactly easy, and some call her a capricious diva. But one thing is certain: the wines have great class and depth. For a long time, Carmenère was part of the San Leonardo cuvées, until Marchese Carlo Guerrieri Gonzaga and his son Anselmo, who is now responsible for the winery, decided to vinify the grapes from the oldest plots separately. The result is a great 2015 that was presented for the first time at Vinitaly this spring: dense crimson with violet reflections, this is how this Italian wine sparkles in the glass. An opulent but at the same time elegant, even classic nose with complex fruit, sweet mulberries, subtle notes of black currants, ripe red peppers, elegant spices and refined roasted aromas. The wine is well structured on the palate, showing ripe berries and ripe red peppers as well as mild spices. Excellent with great depth and length, very close to the great ones in Italy. (98/100 mdm points, www. tasting book. com)

If you are interested in purchasing a bottle of the very rare 2015 Carmenère, of which there are only 250 bottles for Germany, CWW expert Heiko Schimeczek will be happy to advise you (h. schimeczek@collectorswineworld. com).


For the lamb jus, sauté the shallots in the butter until translucent, add the thyme, rosemary and garlic, deglaze with the red wine and boil it down almost completely. Gradually add the lamb stock and reduce by about two thirds each time. Finally pour the jus through a sieve, bring to the boil again and stir in the fresh butter.

For the crust, beat the butter until fluffy. Finely chop the breadcrumbs with the plucked herbs in a blender or cutter, add to the butter and mix thoroughly. Season to taste with the grated lemon zest, salt and pepper. Form the crust mass into a roll in cling film and chill in the refrigerator until firm.

Cook the vegetables individually in boiling salted water until soft but al dente, then rinse in ice water so that they stay nice and green. Drain all together in a colander. Just before serving, warm the vegetables in the hot butter and season with salt and pepper.

Season the rack of lamb with salt and pepper and fry on all sides in hot oil together with the rosemary sprig and garlic, then cook in a preheated oven at 180 degrees for about 6 minutes. Remove and let rest on a plate covered with aluminum foil near the stove for another 10-15 minutes.
Cut the crust mixture into thin slices, cover the rack of lamb with it and gratinate briefly in the oven with high top heat.