Grilled Herbed Lamb Tondré on Arugula Spinach

Featured by Tondré Wines in the Pinot Noir Wine Club.
Grilled Herbed Lamb Tondré on Arugula Spinach


An easy lamb recipe marinated in a mixture of red wine, mustard, garlic and herbs and then cooked to perfection. Open a bottle of Tondré 2011 Pinot Noir and serve lamb over a bed of arugula or spinach and add your favorite sides.

Yield: 2
Prep Time: 70 Minutes
Cook Time: 10 Minutes


• Lamb -1-2 tenderloins, 1-2 Chops or 3-4 Riblets per person as an entrée.
• ½ cup Tondré Pinot Noir
• 1 TBL Dijon mustard
• ½ TBL Herbs de Provence or ½ TBL of dried Thyme
• ½ TBL garlic granules
• 1-2 TBL olive oil


Remove any silver skin from each piece of lamb. Prepare marinate of Tondré Pinot Noir, mustard, Herbs de Provence, and garlic granules. Place the trimmed lamb pieces in a zip lock bag, pour marinate into the bag and let the lamb marinate for 1 hour. NO LONGER – set a timer!

Remove the lamb from marinate, and pat dry. Brush with olive oil and then cook over a medium hot grill (or a pre-preheated skillet on the stove top) for 3-4 minutes, turning once so that they are rare (130 degrees) to medium rare (140 degrees). DO NOT overcook.

Let them rest for 1-2 minutes on a cutting board. If using tenderloins, cut once across each tenderloin on a diagonal. Plate the lamb pieces on a small mound of baby arugula or spinach tossed with a light vinaigrette serve immediately with your choice of sides – simple steamed potatoes, or (our favorite) polenta stuffed with sautéed bacon and leeks.

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