As our Culinary Team showcases fall-inspired Playful Plates and Bountiful Table experiences with visiting winery guests, Chef Brian Sutton also shared with us a new recipe for Roast Rack of Lamb. We hope you enjoy this dish with a favorite bottle of Insignia this fall.

A note from Chef Sutton: In the fall, roasted rack of lamb is a favorite of mine to prepare when gathering friends together for a meal. My interpretation of a classic Spanish Romesco sauce adds a hearty roasted tomato and nutty note, while the mushrooms impart just a touch of the earthy forest floor. Served together with the flavorful lamb, this dish is a lovely accompaniment with a bottle of Insignia. Cheers! - Brian

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