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Lamb cutlet from Douce Steiner to 2015 Carmenère, Tenuta San Leonardo

Douce Steiner is a gifted cook and her great talent has already been rewarded with two Michelin stars. Her cookery book "Cuisine Douce - Star cuisine for the home" is an excellent cookery book, as it allows you to recook your creations at home without any complications. The lamb cutlet with savory crust is a successful companion 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 binds the tannins, so that the fruit in the wine comes to the fore even more.

  • 2 squares oflambeach 400-500g
  • Salt, pepperfrom the mill
  • 1 sprig of rosemary
  • 1 garlic clove
  • 1 tablespoonvegetable oil

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

    Savory crust
  • 100g butter, soft
  • 50g dried, deboned toast bread, finely ground
  • 50g Savory, leaves plucked
  • 1 thyme branch, leaves plucked
  • 1 sprig of flat-leaf parsley, leaves plucked
  • 1 untreated lemon, grated zest
  • Salt, pepper from the mill

  • 50g snow peas (peas)
  • 50g Kenya 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 as early as 589 when Theodolinda, Princess of the Lombards, married Authari, later to become King of the Lombards. The place of the event was 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, which can still be admired. In 1646 the noble family "de Gresti" appeared for the first time, who acquired the property in 1770. San Leonardo thus became the southernmost aristocratic residence in Trentino, as the border with Veneto runs not far from the estate. A border location - which stands for another great event: The provisional treaty of armistice at the end of the First World War between Italy and Austria was concluded on this estate. But in addition to all these historical and historic moments, wine has always played a major role on the Tenuta, not only because it was the time when the imperial court in Vienna was supplied. In the 19th century, the ancestors of the Marchese Guerrieri Gonzaga decided to cultivate French noble vines, which they brought from Bordeaux. Among them was the Carmenère, known in Italy at that time as Uva Francesca, which has a very varied history. Almost destroyed by the phylloxera in Bordeaux, it survived in only a few places. Mainly in the New World, in Chile, where the vine was considered Merlot. Only since the 1990s do we know that it is not an independent grape variety. On Tenuta San Leonardo, the oldest plots of land contain the vines of this rare and at the same time characteristic grape variety. It is not easy to cultivate and some call it a capricious diva. But one thing is certain: the wines have great class and depth. For a long time Carmenère was part of the cuvées of San Leonardo, until Marchese Carlo Guerrieri Gonzaga and his son Anselmo, who is now in charge of the estate, decided to vinify the grapes from the oldest plots separately. The result is a magnificent 2015, first presented this spring at Vinitaly: Dense crimson with violet reflections, this is how this Italian drop sparkles in the glass. An opulent yet elegant, even classic nose with multi-layered fruit, sweet mulberry, fine notes of blackcurrant, ripe red pepper, elegant spices and refined roasted aromas. On the palate the wine is well structured, showing ripe berry fruit and ripe red peppers and mild spices. Excellent with great depth and length, very close to the great Italian wines. (98/100 mdm points,

Should you be interested in purchasing a bottle of the very rare 2015 Carmenère, of which there are only 250 bottles available for Germany, CWW expert Heiko Schimeczek will be happy to advise you (


For the lamb jus, sauté the shallot in the butter until translucent, add the thyme, rosemary and garlic, deglaze with the red wine and reduce it almost completely. Add the lamb stock little by little and reduce each time by about two thirds. 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 foamy. Finely chop the bread crumbs with the plucked herbs in a mixer or cutter, add to the butter and mix carefully. Season to taste with the grated lemon zest, salt and pepper. Form the crust mixture into a roll in cling film and chill in the refrigerator until it is firm

Cook the vegetables one by one in boiling salted water until they are soft but firm to the bite, then rinse each one in ice water to keep them nice and green. Drain them all together in a sieve. Just before serving, warm the vegetables in hot butter and season with salt and pepper

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