Melanie brings a raw and luscious earthiness into her kitchen while imbuing her creations with her love of eastern cultures and her southern heritage, her menu can include tandori rubs and cajun fries. When I try one of Scott’s wines for the first time, I close my eyes….and then smell and then taste. My mind is flooded with flavors that would be a perfect match and then I begin to concoct a recipe in my head. Widely recognized as one of the most creative chefs in the Calaveras region, Melanie now runs Newsome- Harlow’s tasting room and heads up the food program, designing pairing dinners that incorporate fresh, local ingredients to highlight her husband’s artisan wines. Melanie is also one of the top yoga teachers in the county. So Grab a glass of your favorite NHVino, and enjoy….

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“Eastern spiced leg of lamb with mint basil pesto”
2007 Meritage

Marinade Ingredients:

* ½ cup chopped yellow onion
* 1 T lemon zest
* ½ cup lemon juice
* 3 T olive oil
* 3 garlic gloves
* 1 t pepper flakes
* 1 t ground coriander
* 1 t ground cumin
* 1 t paprika
* 1 t ground ginger
* 1 t sea alt
* 1 boneless leg of lamb, butterflied

In a food prossesor combine all marinade ingredients until smooth. Marinate lamb for at least 3 hours or over night before grilling.

Heat barbeque to direct hot heat (425-550f).

Sear lamb nice and brown on both sides. About 5 minutes on each side. Move lamb to indirect heat and close the lid till desired doneness, about 10-15 minutes without lifting the lid for medium rare. Mean while prepare pesto. Let rest for 5 minutes and drizzle with pesto.

Mint basil pesto:

* ¼ cup fresh mint
* ¼ up fresh basil
* 3 T white vinegar
* 3 T extra virgin olive oil
* 3 cloves of garlic
* 1 t sea salt
* 2 T shallots

Puree all above ingredients till move in a food processer. chill.