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Rubaiyat Release Day

Fennel And Coriander Crusted Lamb Chops with Orange-Mint Gremolata

Serves 8
Chef Brian Streeter
Pairs well with:
Rubaiyat, North Coast

A grilling treat to pair with our Rubaiyat!


3 lamb rack, frenched and cut into chops
3 T. olive oit
3 T. fennel seed, toasted and lightly ground
3 T. coriander, toasted and lightly ground
salt and pepper

2 T. flat leaf parsley, chopped
2 tsp. mint, chopped
½ tsp. orange zest
¼ tsp. lemon zest
1 tsp. garlic, minced


Place the lamb chops in a shallow casserole dish and rub both sides with the olive oil. Combine the coriander and fennel seed in a small bowl and generously season the lamb with the spices and salt and pepper.

To make the gremolata mixture, combine the parsley, mint, orange, lemon zest and garlic in a small bowl.

Grill lamb chops over a hot grill for 2-3 minutes on each side. Transfer to serving platter and sprinkle with the gremolata.

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