Lamb Tenderloin "a la Parrilla" with Chimichurri
Serve with Kendall-Jackson Cabernet Sauvignon

To hold up to this full bodied, complex mountain Cabernet we borrowed the robust flavors of an Argentinean "asado". Skewered lamb is grilled over red wine barrel staves and served with a chimichuri sauce made from Kendall-Jackson olive oil, garlic, herbs and spices.

Recipe by Chef Ryan Pollnow

Ingredients:

• 16 each Bamboo skewers
• 1 pound Lamb loin, cut into 16 - 2 inch cubes
• 16 each 2 inch cubes of bread (crust removed)
• 2 Tbsp. Kendall-Jackson Estate Olive Oil
• to taste Kosher salt
• 1/2 cup Chimichurri (recipe follows)

Lamb Preparation:

Preheat the grill to medium high heat. Soak skewers in water so they don't catch on fire on the grill. Toss the lamb and bread with olive oil and salt. Place one cube of lamb on the skewer, followed by one piece of bread. Place the skewers on the grill and cook each side for 1 minute.

Chimichurri Ingredients:

• 3 each Shallots (minced)
• 2 each Lemons
• 2 Tbsp. Garlic (minced)
• 2 Bunches Parsley
• 1 1/2 cup Kendall-Jackson Estate Olive Oil
• 2 Tbsp. Smoked sweet paprika
• 1 Tbsp. Cumin (ground)
• 1/2 cup Red wine vinegar
• 1 tsp. Tabasco
• 1 Tbsp. Sugar
• 1/4 cup Dried oregano
• To Taste Kosher salt

Chimichurri Preparation:

Mince shallots and reserve. Zest and juice the lemons into a blender along with all other ingredients, except the oregano and pulse until well combined. Stir in the shallots and dried oregano by hand and season with salt.