LAMB - It’s What’s for Dinner
Rooted in a number of religious traditions, fresh, high-quality American lamb is available year round, but is most prevalent among Easter and Passover feasts. Acting as a culinary bridge across many cultures today, this common Spring staple nearly doubles in sales this time of year. Needless to say you can expect to see this culturally significant meat as a great rack, chop, economically priced shank or shoulder on the menu of your favorite Easter Dinner dining spot.
Not Sure What to Drink with this Diverse Culinary Classic?
Here are a few guidelines to help you out!
~ The Classic Rack of Lamb is traditionally served with Cabernet Sauvignon, which can take on herbaceous flavors such as Rosemary and Dill. Both of which are common ingredients found in Lamb dishes. And I say, why mess with a classic?!
~ Braised Shank would pair beautifully with a Syrah or Southern Rhone Blend as the smoky elements in these wines will compliment the lamb’s delicate gaminess while the acidity cuts through its rich texture.
~ Thinking Indian? When dominant flavors are at play such as Indian Spice’s that often pack heat as much as flavor, you want to drink something that will balance these out but not get lost in the shuffle. With this in mind, you can’t go wrong with a Reisling! Although, if you’re more like me, where the spicier the better, you might want to choose a more fruit forward Viognier instead. They don’t offer as much sweetness but will still compliment to both the heat and the aromatic spices nicely.