Herb-Crusted Roasted Lamb with Blistered Tomato Jam & Summer Quinoa

Paired with Mélange de Rouge Red Blend

A Dinner Worth Lingering Over

Some recipes are made for getting dinner on the table quickly.

This isn’t one of them.

This herb-crusted lamb recipe is meant for the kind of evening where dinner becomes an event of its own. Tender lamb, fresh rosemary and thyme, sweet blistered tomatoes, and summer herbs come together for a plate that feels generous without feeling overly formal.

Put it in the middle of the table, open a bottle, and give everyone a reason to stay awhile.

Why This Pairing Works

Mélange de Rouge Red Blend brings enough depth and character to stand alongside the lamb, while its fruit-forward side works beautifully with the sweet, jammy tomatoes.

The herbs in the lamb and quinoa add another layer, making this a satisfying lamb and red wine pairing without making the meal feel too heavy for the season.

It’s a great reminder that a summer dinner can be substantial and still feel relaxed.

Let Dinner Take Its Time

This recipe has a few moving pieces, but that’s part of the fun.

The lamb can marinate ahead of time, and the tomato jam and quinoa can be prepared while the lamb cooks. Once everything comes together, you have a plate that feels like you put in far more effort than you actually did.

Which means more time to pour the wine.

Directions

1. Combine rosemary, thyme, garlic, olive oil, and wine into a marinade. Toss with lamb chunks and marinate, refrigerated, for 2–4 hours.

2. Sous vide at 130°F for about 2 hours, until tender and medium-rare throughout.

3. Remove from the bag, pat dry, and sear in a hot cast iron pan until browned on all sides.

4. Rest briefly, then thinly slice against the grain.

5. Toss tomatoes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until burst and caramelized. Transfer to a small saucepan with balsamic and honey, simmer 5–10 minutes until jammy.

6. Cook quinoa in stock per package instructions. Toss with olive oil, parsley, basil, salt, and pepper.

7. To plate, spoon quinoa onto each plate, top with sliced lamb, and finish with a spoonful of tomato jam.

Bring Everyone to the Table

This summer dinner recipe is built for sharing. Serve it family-style, pour the Mélange de Rouge, and let everyone settle in.

The best part isn’t always what’s on the plate. Sometimes it’s how long everyone stays after the plates are empty.

The Final Pour

There is something about a meal like this that makes you slow down.

Maybe it’s the wine. Maybe it’s the food. Maybe it’s simply having nowhere else you need to be.

We’ll take all three.