I love lamb for celebratory dinners. However, since it is usually saved for special occaisions, most of us don't know how to serve it or what to serve with it.
I'll tackle the easy question first--wine: A cabernet or shiraz is appropriate for lamb. Lamb has a stronger, gamier taste than beef, so you need a strong wine to counter it. Pinot noir or other light reds would get lost beside a good leg of lamb.
Second--What to do when you get home: Well, put it in the fridge! Easter isn't for 3 more days! /jk
I like to serve my lamb with a Dijon herb crust and savory gravy. To make the crust, get a several bunches of herbs: two bunches of parsley, a bunch of thyme, a bunch of mint, a bunch of rosemary. Separate the leaves from the steams and food process until fine. Add some bread crumbs. Slather the lamb with good Dijon mustard and top with your herb crust. Bake or grill until the meat is just under medium (use a meat thermometer so you don’t overcook it). Use the drippings for the base of the gravy. Add some wine and reduce. Toss in flour for thickener, salt, pepper to taste, and voila! You have a yummy meal!
K--
ReplyDeleteI love lamb for celebratory dinners. However, since it is usually saved for special occaisions, most of us don't know how to serve it or what to serve with it.
I'll tackle the easy question first--wine:
A cabernet or shiraz is appropriate for lamb. Lamb has a stronger, gamier taste than beef, so you need a strong wine to counter it. Pinot noir or other light reds would get lost beside a good leg of lamb.
Second--What to do when you get home:
Well, put it in the fridge! Easter isn't for 3 more days! /jk
I like to serve my lamb with a Dijon herb crust and savory gravy. To make the crust, get a several bunches of herbs: two bunches of parsley, a bunch of thyme, a bunch of mint, a bunch of rosemary. Separate the leaves from the steams and food process until fine. Add some bread crumbs. Slather the lamb with good Dijon mustard and top with your herb crust. Bake or grill until the meat is just under medium (use a meat thermometer so you don’t overcook it). Use the drippings for the base of the gravy. Add some wine and reduce. Toss in flour for thickener, salt, pepper to taste, and voila! You have a yummy meal!