Ghost Block Zinfandel

To enhance the enjoyment of Ghost Block Zinfandel, here’s a delightful recipe that complements its bold flavors:

Grilled Lamb Chops with Herb Rub

Ingredients:

• 4 lamb chops
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

• In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the herb rub.
• Rub the herb mixture over the lamb chops, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
• Preheat the grill to medium-high heat.
• Grill the lamb chops for approximately 3-4 minutes per side for medium-rare or adjust the cooking time to your desired doneness.
• Remove the lamb chops from the grill and let them rest for a few minutes before serving.
• Pair the succulent grilled lamb chops with a glass of Ghost Block Zinfandel

Side Dish 1: Roasted Garlic Mashed Potatoes

Ingredients:

• 4 large russet potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 1/2 cup unsalted butter
• 1/2 cup milk
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F (200°C).
• Place the peeled garlic cloves on a baking sheet and drizzle with olive oil. Roast for about 15 minutes until the garlic becomes soft and golden.
• While the garlic is roasting, place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
• Drain the cooked potatoes and return them to the pot. Add the roasted garlic cloves, butter, and milk.
• Using a potato masher or electric mixer, mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
• Transfer the mashed potatoes to a serving dish, garnish with chopped fresh parsley, and serve alongside the grilled lamb chops.

Side Dish 2: Grilled Asparagus with Lemon and Parmesan

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• Juice of 1/2 lemon
• Grated Parmesan cheese for sprinkling
• Salt and pepper to taste

Instructions:

• Preheat the grill to medium-high heat.
• In a mixing bowl, toss the trimmed asparagus with olive oil, lemon zest, lemon juice, salt, and pepper.
• Place the asparagus on the grill and cook for about 5-7 minutes, turning occasionally until they are tender and lightly charred.
• Remove the grilled asparagus from the heat and transfer them to a serving platter.
• Sprinkle grated Parmesan cheese over the grilled asparagus and serve as a refreshing and vibrant side dish.

Dessert: Mixed Berry Galette

Ingredients:

For the pastry:

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 3-4 tablespoons ice water

For the filling:

• 2 cups mixed berries (such as strawberries, blueberries, raspberries)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon milk (for brushing)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions:

• Preheat the oven to 375°F (190°C).
• In a mixing bowl, whisk together flour, sugar, and salt for the pastry. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
• In a separate bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, and lemon zest until well coated.
• On a lightly floured surface, roll out the chilled pastry dough into a circle of about 12 inches in diameter.
• Transfer the rolled-out dough onto a parchment-lined baking sheet. Arrange the mixed berry