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

Chef Ayesha Nurdjaja
Servings 4


Lamb Marinade

  • 8 Lamb chops
  • 1/2 C. Garlic confit (see method below)
  • 4 Garlic cloves
  • 1 Tbsp. Ground cumin
  • 1 Tbsp. Ground black pepper
  • 1 Tbsp. Urfa chile
  • Juice of 1 lemon
  • 3/4 C. Olive oil extra virgin
  • 1/2 C. Pomegranate molasses
  • 2 Sprigs rosemary leaves picked from stems
  • 1/2 C. Dough Cabernet Sauvignon

Garlic Confit

  • 2 C. Garlic cloves peeled, whole

Charred Eggplant

  • 5 Large eggplants
  • 3 Tbsp. Pomegranate molasses
  • 3 Tbsp. Honey
  • 2 Tbsp. Chile flakes
  • 1/2 C. Red onion minced
  • 1/2 C. Parsley chiffonade
  • 2 Lemons juice & zest
  • 1/2 C. Cilantro chiffonade
  • 1/2 C. Scallions thinly sliced
  • 1/4 C. Garlic confit puree see above
  • 1 Tbsp. Ground caraway seed toasted

Marinated Tomato Salad

  • 1 Qt. Cherry tomatoes halved
  • 1/2 C. Red onion sliced thin
  • 1 Tbsp. Sumac
  • 1/2 C. Mint leaves torn
  • 2 Tbsp Lemon juice
  • 3 Tbsp. 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

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