Wednesday, May 28, 2008
Grilled Lamb Steaks with Heirloom Tomato Salad
Post 5 p.m. today I inherited a great bottle of wine to the tune of over $55 retail, over $150 restaurant/bar price, already open (but quite recently) and 90% full. And most importantly...delicious and well-reviewed!
Immediately I felt tremendous (but positive) pressure to cook something fitting of a wine this good.
2004 Rodney Strong Symmetry - Alexander Valley Red Meritage was the bottle, and at the first sip I was sold. So, to pair, I grilled lamb steaks and served alongside a very refreshing heirloom tomato/basil/citrus salad.
I adore inherited wine, a simple supper and being back to blogging again!
Grilled Leg of Lamb Steaks with Heirloom Tomato Salad:
2 leg of lamb steaks, 1 lb total (ask your butcher if you can't find this cut)
1 garlic clove
2 tbs fresh chopped rosemary
1 lb grape-sized heirloom tomatoes
2 tbs fresh-squeezed orange juice
10 leaves basil, fresh, julienned (chopped into ribbons)
Salt and pepper
Olive oil as needed
Chop garlic, rosemary, generous pinch of salt and pepper and a dash of olive oil into a paste. Rub on all sides of lamb steaks. Meanwhile, heat grill pan to smoking hot.
At the same time, julienne basil, toss with rinsed tomatoes, salt, pepper, juice of 1/2 an orange and approx .5 tbs olive oil. Set aside.
Grill lamb about 2 minutes per side, remove from heat and let stand on grill pan until desired doneness. Rare or medium rare is recommended for this cut of meat.
Serve with tomato salad and this (or any other) amazing wine!
If you happen to have any wine left over, I highly recommend a deep bath scented with essential oils, candles glowing, Dave Matthews (or your favorite music) blaring, 82% cacao dark chocolate and this wine. Enjoy!!!