Bordeaux Blends & Lamb: A Perfect Pairing
Ever wonder why it seems like some wines are almost always paired with the same foods? There's a reason why these "classic pairings" are just that--classic. Both the food and the wine consistently bring out the best in each other, their flavors and textures intermingling and enhancing the whole tasting experience. Think freshly shucked oysters with a crisp sauvignon blanc, or a bold red sauce with an equally bold and bright sangiovese, or salty blue cheese with port...or, you guessed it--lamb with a traditional Bordeaux wine.
We don't want to leave you hanging. Check out this delicious and easy recipe from our friend Karen Binder, sure to pair beautifully with all of our Bordeaux blends.
Lollipop Lamb Chops Provencal & Olive Smashed Potatoes
Karen: I love rack of lamb but find it difficult to know precisely when the rack is how I enjoy it most…perfectly medium rare. Thus, I’ve taken to cutting the rack into “lollipops”, so called because one picks them up to eat them. They make a wonderful main course (3 or 4 per guest) served with olive smashed potatoes. It can be served (1 per guest) as an elegant appetizer on a buffet.
- 8 Lollipop lamb chops (buy a whole Frenched rack of lamb which is made up of 8 ribs and cut between them to form lollipops)
- 3 T olive oil
- 3 cloves garlic, minced
- 2 or 3 T of Herbes de Provence or a mix of fresh rosemary & thyme
Marinate the lamb in the mixture of olive oil, garlic and herbs for a few hours in the refrigerator. Bring to room temperature before cooking if possible. Heat a cast iron skillet over medium high heat until the pan is hot. Place the lollipops one one side in the skillet (the oil marinade should be enough oil for cooking). Sprinkle with a good amount of salt and pepper based on your taste. Turn chops after about 3-4 minutes and continue cooking on the second side for another 2 minutes. Remove to a warm plate and let rest a moment. Serve with olive smashed potatoes.
Olive Smashed Potatoes
- 4-5 medium size Yukon gold potatoes
- 3 Tb olive oil
- ¼ C pitted Kalamata or Niçoise olives, chopped
Place potatoes (skin on) in boiling, salted water and cook until tender. Drain and allow to cool. Using a potato masher, coarsely “smash” potatoes (I leave skin on you but can peel if you wish!). Add olive oil and olives and mix. Serve with Lollipop Lamb Chops.