Yes, it’s that time of the week to start thinking food people, it’s the weekend, you’ve got a little extra time to get cooking, and making something tasty isn’t hard to do. So read on and you will see what I mean.
This week I have given you a recipe for a Greek lamb salad. It is simple and delicious. The recipe calls for roasted lamb meat, but doesn’t give you roasting instructions. This is because it’s pretty much up to you how you want to season it. Garlic and fresh herbs (oregano or thyme or even rosemary), salt, pepper, cayenne pepper, really whatever flavors you like to use when roasting meat. I personally like the flavor of lamb, so I would minimally season the meat so that the gaminess of the meat shines, but it’s truly up to your taste. And again the key here is use good ingredients. Fresh tomatoes, light and crispy cucumbers, and red leaf lettuce are all easy to find at your local market, and make a difference when making this dish. So stick to the recipe on this one.
Now for the wine pairing I have given you two reds to pick and enjoy with this dish. Of course there is the old saying drink red wines with red meats, which is a good general guideline to follow, especially when working with lamb. It’s got such a strong flavor that you need to pair it with something that can really stand up and stand out, unlike a lighter white. Both reds are bold on their own, and pair well with the gamey lamb.
Good food, good wine, what more could you want in your weekend? Enjoy and as always Happy Cooking. Katherine Pontius
Recipe – Greek Lamb Salad
1 pint cherry tomatoes salt and pepper to taste
2 tblspn olive oil 1 head red leaf lettuce, torn
3 tablespoons white-wine vinegar 1 cup white beans,drained,rinsed
1 tablespoon Dijon mustard 12 jarred pepperoncini, drained
1/4 teaspoon dried dill weed
2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
3 cups roasted lamb, trimmed and thinly sliced
Preheat oven to 475 degrees, toss tomatoes in 1 tspn oil on a rimmed baking sheet, season with salt and pepper. Roast until lightly browned, allow to cool. In a large bowl whisk together the vinegar, mustard, oil, and dill. Add pepperoncini, cucumbers, and lamb. Mix to combine and adjust seasoning to taste. Add lettuce and toss to coat. Divide into bowls, top with tomatoes and white beans.
Because we are using lamb for this salad, I am giving you two red choices to pair with this meal; a Barolo and a Chianti. They can both stand up flavor wise to the gamey
Bargain: $ 32.99
Pio Cesare Barolo 2002
Splurge: $ 109.99
Bruno Giacosa Barolo Falletto 2001
Bargain: $ 12.99
Castello di Monastero Chianti Classico 2003
Splurge: $ 32.99
Castello di Querceto Chianti Classico Il Picchio Riserva 2003