Thursday, April 12, 2018

Recipe Thursday: A Delicious Spring Combo


With spring in the air, it’s the perfect time to enjoy lamb. Lamb is a staple of spring cooking – from seasoned roast to bite-sized köfte to aromatic mint-spiced lamb chops. Spring is all about fresh, bright flavors, so it’s a good thing lamb marries well with just about any herb or spice. If you’re looking for a dish bursting with spring goodness, try Kitchen Tales’ Courgettes Stuffed Spiced Lamb. In this dish, courgettes, or zucchini, are stuffed full of ground lamb and fresh mint, then topped with a cooling mint-yogurt sauce.

Photo: Kitchen Tales

This spring meal calls for a red wine that is light bodied, with flavors that are both delicate and strong at the same, such as Ludwig Bindernagel's Lulu Poulsard. The tangy red fruit and refreshing palate of the Poulsard pair brilliantly with the sweetness and tanginess of the lamb. There is also a subtle herbaceous style across both glass and plate that bring delightful interest and complexity to this pairing. Serve the Poulsard slightly chilled, and enjoy!



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