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Passport to Dry Creek Valley
With over 1500 visitors, the Passport to Dry Creek Valley has become one of the most popular wine-tasting events in Sonoma. And, this year, everyone was treated to a great surprise! Tomato Thyme was chosen to cater food to the event; and, our Lamb Chops & Israeli Couscous became an instant hit-- in fact, so many people asked for our recipe that we have posted it below.

If you are interested in receiving a quote for an upcoming event, please use our online contact form and we will promptly contact you with a quote for Tomato Thyme delivery and catering services.
RECIPES
Our chefs created this dish especially for tasting with the Talty Zinfandel. To fully enjoy this dish, please enjoy with a wine as ripe and bursting with fruit as Michael Talty's Zin. It truly makes an incredible pairing!

Lamb Chops with Israeli Couscous and Ume Plum-Zinfandel Reduction

  • New Zealand or Australian Lamb Racks
    • Cut into individual chops.
    • Marinate for 24-48 hours in:
      • Olive oil
      • Lemon juice
      • Lime juice
      • Fresh chopped rosemary
      • Fresh chopped thyme
      • Fresh chopped mint
      • Fresh chopped parsley
      • Fresh chopped basil
      • Chopped shallots

  • Couscous
    • 1 Box Israeli Couscous
    • 1 Cup chicken stock
    • 1 Tbsp. Garlic oil
    • 1 Tsp. chopped fresh parsley
    • 2 Tsp. chopped fresh thyme
    • 1 Tsp. chopped fresh basil
    • 1/2 Cup chopped shallots
    • 2 oz. Plum Wine
    • 2 Tbsp. Dried Japanese Ume Plums
    • 2 Tbsp. dried cherries
Cook Couscous (also called Pearl Pasta) per package directions in the chicken stock. Sauté next six ingredients until shallots are translucent. When Couscous is done, mix the sautéed items with the Couscous. Add in the plums and cherries shortly before serving.
  • Talty Zinfandel Reduction
    • Chopped yellow onion
    • Chopped shallots
    • 1 Cup plum wine
    • 1 Cup port wine
    • 1 Cup Talty Zinfandel
    • Chopped dried Ume plums
    • Veal demi glace
Sauté all of these ingredients down. After sauce has reduced, add a bit of butter to the pan just at the end.
 
When cooking the lamb, you want to BBQ hot and fast. With coals, it only takes about 4 min. total cooking time. Sprinkle chops with kosher salt and a bit of pepper just before you put them on the grill.
 
Enjoy with a really good bottle of Zin!


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