Many people these days consider themselves amateur wine collectors. For many, the cost of building a wine cellar is out of the question but here are some tips to help you keep your wine collection at its best:

• A wine rack is a good idea for displaying wines but make sure they are not exposed to direct light, which will alter the flavor and age the wine too quickly.


• If you want to keep wine in a closet, make sure there is enough air circulation to prevent mold. Some types of old wood can make the cork rot.


• Wine should be stored on its side rather than upright, so the wine is in constant contact with the cork. This stops air getting into the bottle.


• Never keep wine with other foods, which might ferment, such as cheese, fruit, or vegetables. If such foods rot, the rot can spread to the cork and then into the wine.

Ask your butcher to French the lamb when you buy it. Preheat the oven to 450ºF with the oven rack on the center shelf. Combine the breadcrumbs, garlic, rosemary, 1 teaspoon of the salt and ¼ teaspoon of the black pepper in a big bowl. Stir in 2 tablespoons of the olive oil. Set this mixture aside.

Season the rack of lamb with the rest of the salt and pepper. Heat the rest of the oil in a large, ovenproof skillet over a high heat. Sear it for a couple of minutes on all sides and set it aside for a couple of minutes. Brush the lamb with the Dijon mustard, then roll it in the breadcrumb mixture until it is evenly coated.

Put foil over the ends of the bones so they don't char. Put the rack of lamb bone side down in the skillet and roast it in the oven for 12 to 18 minutes, depending if you prefer it rare, medium or well done. Remove the rack from the oven and allow it to rest for 7 minutes, loosely covered. Carve between the ribs and serve with seasonal vegetables and boiled potatoes.

Serves 4

Using California Wine in a Rack of Lamb Recipe

The rich, fruity flavors of red wine go very well with most rack of lamb recipes, roasted rack of lamb or grilled rack of lamb. California Syrah can be used in lamb recipes and served as an accompanying California wine too because of its fruitiness. Rich chops pair well with the robust richness of a Cabernet Sauvignon. If you were making a lamb kabobs recipe, a spicy Zinfandel would be ideal.

Lamb and White Wine

Chardonnay is a strongly flavored, dry white California wine and suits lamb shoulder roast. Riesling is fruity and crisp and is nice with lamb if you are using aromatic ingredients in your rack of lamb recipe, such as chili or ginger. Chardonnay is particularly good with Moroccan lamb kabobs or anything spicy. You might like to serve a bold Gewürztraminer if you are making lamb stew or rack of lamb with a spicy sauce. If you have received some California wine gifts, why not try the different wines with different lamb recipes.