ZD Wines - Napa Valley Winery, California featuring Chardonnay, Cabernet, Merlot, and Pinot Noir

	Roasted Lamb Chops crusted with Pinenuts and Thyme paired with ZD Cabernet Sauvignon, Napa Valley serves 2 Chef Ashley Grant, ZD Wines
	Ingredients: 1 eight-bone rack of lamb, frenched (you can ask your butcher to do this for you) 4 T Dijon mustard 1 ½ C Panko (Japanese-style bread crumbs) ½ bunch thyme, leaves picked ½ cup pine nuts salt and pepper to taste
	In a food processor, combine Panko, thyme, pine nuts, salt and pepper. Process until pine nuts are fairly chopped. Generously season the lamb chops with salt and pepper. In a very hot sauté pan, sear all sides of the lamb until golden brown. Remove. Cool. Rub lamb rack with mustard, then coat with bread crumb mixture. Roast in a 400º oven for about 10-15 minutes, depending on the size of the rack. Pull lamb when internal temperature is about 130º and then let rest for at least 10 minutes. Slice into 4 individual chops per person or cut into two double chops. Serve with ZD 2001 Cabernet Sauvignon. see more recipes

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