Drink up witches, it’s Halloween! Get comfy on the couch tonight while waiting for trick or treaters with Divining Rod wine and a delicious rack of lamb with pumpkin pasta!
I was super excited this Halloween to create a recipe to pair with Divining Rod wines. I’ve worked with the Mondavi family in the past, so I loved the chance to work with their family again. Marc Mondavi started The Divining Rod in 2012 in honor of his ability to find underground water sources and develop vineyards in the surrounding areas. It’s the first new line of wine they’ve created in their family vineyards in over sixty years, and I am glad they did because I love what I’ve tried so far!
I wanted to come up with a recipe that filled the spirit of the season, would pair well with one of The Divining Rod wines, and really inspire each witch in us to drink in the season! So I was in the grocery store trying to find something to make that would pair well with the Cabernet Sauvignon and I stumbled across a small rack of lamb. I saw the bones from the trimmed lamb and thought of how it would be an elevated image of spooky skeletons. I also thought the black cherry and blackberry flavors in The Divining Rod Cabernet Sauvignon would pair well with the rack of lamb. To compliment the rack of lamb, I also made a quick pumpkin sauce with gluten free pasta.
- 1 small rack of lamb
- salt and pepper
- 1 tbsp minced garlic
- 1 tsp chopped rosemary
- 1 tbsp butter
- 1 tbsp gluten free oat flour
- 1 tsp minced garlic
- 1 cup milk
- 1/2 cup pumpkin puree
- 1/2 tsp ground rosemary
- 1/2 tsp ground thyme
- dash of salt and pepper
- gluten free spaghetti
- Preheat the oven to 450F
- Salt and pepper the lamb, then sear on high heat on all sides, flipping every 2 minutes.
- Transfer the lamb to a baking sheet, then rub with the 1 tbsp garlic and chopped rosemary.
- Bake in the oven for 15 minutes.
- While the lamb bakes, cook the butter and flour for a few minutes over medium heat until it forms a soft doughy consistency. Add the garlic and sautee for a few minutes. Gradually add the milk and stir constantly until it is no longer lumpy. Stir in the pumpkin, rosemary, thyme, salt and pepper. Reduce to medium low heat and simmer for 3 minutes.
- Cook the pasta per the box's instructions.
- Add 2 tbsp of pasta water to the sauce, then drain the pasta. Add the pasta to the sauce and stir together.
- Serve together and enjoy!
I hope you enjoy this recipe, and I definitely recommend trying The Divining Rod wines! Follow this link to find The Divining Rod at a store near you, or go to this link to purchase their wine online! #DrinkUpWitches!
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