NEW RECIPE AND WINE PAIRING! This time we have some better-than-any-restaurant BBQ-glazed lamb riblets paired with our exclusive, absolutely phenomenal new Cali Cab: TOMMY TOWN. L’chaim! Recipes below! Get your bottle of Tommy Town only at Liqours Galore, The Wine Cave, or Moshke’s Spirits.

BBQ Glazed Lamb Riblets

Ingredients:

1 rack of lamb riblets

6–7 whole garlic cloves

Close Mesora olive oil

Pinch Boss Brisket Rub

BBQ sauce of your choice

1 cup water

Directions:

1. Preheat your oven to 350°F (175°C).
2. Slice the rack of lamb between each bone to create riblets.
3. Place the riblets on a parchment-lined baking sheet. Drizzle them with close mesora olive oil and season generously with the Pinch boss brisket rub.
4. Roast the riblets in the oven for 30 minutes, or until they develop a nice golden color.
5. Remove the riblets from the oven and transfer them to a 9×13-inch baking dish. Add the whole garlic cloves and pour in 1 cup of water. Cover the dish tightly with foil and return it to the oven. Bake for 2½ to 3 hours, or until the riblets are tender.
6. Transfer the riblets back to the parchment-lined baking sheet. Brush them generously with your favorite BBQ sauce.
7. Broil the riblets for 3–5 minutes, or until the sauce is caramelized and slightly sticky.
8. Serve and enjoy!

White Winter Root Purée Recipe

Ingredients:

2 parsnips, peeled and cubed

2 Idaho potatoes, peeled and cubed

1 medium Spanish onions, peeled and cubed

4 garlic cloves, peeled

½ cup coconut cream

1 tablespoons honey

1 tablespoons Pinch Three Seasons Blend

Instructions:

1. Place the parsnips, potatoes, onions, and garlic in a pot. Cover with water and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 20–25 minutes.
2. Drain the cooked vegetables and transfer them to a food processor.
3. Add the coconut cream, honey, and Three Seasons Blend. Blend until the mixture is smooth and velvety.
4. Taste and adjust the seasoning as needed.

Julienne Carrot Slaw

Ingredients:

2 medium carrots, peeled and julienned

5 red radishes, julienned

1 tablespoon close Mesora olive oil

Pinch Three Seasons Blend

2 scallions, chopped

1 tablespoon toasted sesame seeds

1 teaspoon hot honey

A few drops of truffle oil (optional)

Directions:

1.⁠ ⁠In a large bowl, combine the julienned carrots and radishes.

2.⁠ ⁠Drizzle with olive oil, hot honey, and a few drops of truffle oil.

3.⁠ ⁠Add the chopped scallions, toasted sesame seeds, and a nice sprinkling of the Pinch Three Seasons Blend.

4.⁠ ⁠Mix well to coat evenly.

5.⁠ ⁠Taste and adjust seasoning if needed.

6.⁠ ⁠Serve immediately or chill until ready to enjoy.