Thursday, May 9, 2019

Recipe Thursday: Spring Lamb and Bordeaux

Did you know there’s a season for lamb? According to Eat the Seasons, “…in season local lamb is hard to beat. In May and June, lamb is at its most tender… Spring lamb is fantastic for roasting simply with garlic and herbs.” Of course, you can buy lamb year-round, but since this is peak season (assuming you can get your hands on local lamb), this week we’re highlighting a scrumptious food and wine pairing consisting of Spring Lamb in Herbs (Epicurious) and the Château LamotheMadame Etienne’ Bordeaux.

Photo Credit: Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

There’s a little bit of prep involved, but once the lamb is in the oven, most of the work is done – making it a great dish for entertaining. Paired with the Lamothe ‘Madame Etienne,’ a Cabernet Sauvignon and Merlot blend, the meat’s full flavor is balanced by the texture and tannin in the wine. The Merlot softens the pairing, bringing out the subtler flavors of the meat and the delicate fresh herbs.

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