Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador and James Beard Award Finalist Nominee for Best Chef: New York State Ayesha Nurdjaja created this gorgeous grilled lamb recipe with a salad of lentils and tomatoes.

As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.

Dough Wine pairings

Bright tomato and charred eggplant are a beautiful counterpoints to the smoky, earthy flavors of the lamb. Pair with the fruity, earthy tones of Dough Pinot Noir.

Lamb Chops with Charred Eggplant & Tomato-Peach Salad

Lamb Chops with Charred Eggplant & Tomato Salad

Ayesha Nurdjaja
Servings 4


Lamb Marinade

  • 8 lamb chops
  • 1/2 cup garlic confit (see method below)
  • 4 garlic cloves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 tablespoon Urfa chile
  • Juice of 1 lemon
  • 3/4 cup olive oil extra virgin
  • 1/2 cup pomegranate molasses
  • 2 sprigs rosemary leaves picked from stems
  • 1/2 cup Dough Cabernet Sauvignon

Garlic Confit

  • 2 cups garlic cloves peeled, whole

Charred Eggplant

  • 5 large eggplants
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons honey
  • 2 tablespoons chile flakes
  • 1/2 cup red onion minced
  • 1/2 cup parsley chiffonade
  • 2 lemons juice & zest
  • 1/2 cup cilantro chiffonade
  • 1/2 cup scallions thinly sliced
  • 1/4 cup garlic confit puree see above
  • 1 tablespoon ground caraway seed toasted

Marinated Tomato Salad

  • 1 quart cherry tomatoes halved
  • 1/2 cup red onion sliced thin
  • 1 tablespoon sumac
  • 1/2 cup mint leaves torn
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil extra virgin


Make the Lamb Marinade

  • Chop rosemary and add to a food processor.
  • Add garlic confit, raw garlic, and spiced. Buzz into a paste.
  • Add lemon juice and wine.
  • Drizzle in olive oil.
  • Add pomegranate molasses.
  • Marinate lamb chops for at least 2 hours and up to three days.

To Make the Garlic Confit

  • Cover garlic with olive oil in a small saucepan and simmer until garlic is fully cooked through.

To Make the Charred Eggplant

  • Char eggplants on a grill or a hot oven until the skin is completely charred and eggplants feel heavy.
  • Peel eggplant and drain overnight or at least 3 hours.
  • Rough chop eggplant pulp.
  • Add pomegranate molasses, honey, herbs, lemon, spices, and garlic.
  • Season and reserve.

To Make the Marinated Tomato Salad

  • Mix all ingredients in a bowl and season with salt.

Grill the Lamb Chops & Serve

  • Grill lamb chops to your preferred temperature and rest before serving.
  • Drizzle with extra virgin olive oil and lemon juice as they are resting.
  • Serve lamb with charred eggplant and tomato salad.
Wine Category Pinot Noir
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