Lamb loin with Cabernet Franc Ice Syrup

Lamb loin with Cabernet Franc Ice Syrup

INGREDIENTS:

½ cup Cabernet Franc Ice Syrup

¼ cup dried cranberries

3 boneless lamb loins

Fresh rosemary

Olive oil

In a saucepan, warm the Ice Syrup. Stir in cranberries. Remove from heat and let stand until berries have absorbed the syrup.


Trim the loins.


Mix half of the cranberries with rosemary, salt & pepper, and stuff into the middle of each loin. Rub the outside of each loin with olive oil.


Sear the lamb on both sides on a grill, and cook to desired doneness (6-8 minutes). Let meat stand a few minutes before slicing, and serve with remaining sauce over the top.

Donald Ziraldo

"Ice Syrup is an extension of the now famous Canadian Icon Icewine. This "nectar of the Gods" is  not fermented and is concentrated to yield an extraordinary elixir. A great accompaniment to any food.

Donald Ziraldo

Wine Luminary


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