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:
(serves 2)
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
Directions:
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!!!
19 comments:
Sounds delicious - up to and including the bath!! How did you manage to score that bottle? I'm clearly spending time with the wrong people! ;) Glad to see your back to blogging. Saw the mention in Chow Bella - Congratulations! I can't wait to hear more and about all of those tastings....
WOW! That looks absolutely incredible.
I love this lamb recipe. Do you know how I could make it and have it really tender at the same time.
http://tammyssomalihome.blogspot.com/
Hi Tammy!
Thanks for your comment. One thing that is crucial with lamb recipes is to either keep the meat very rare, or to cook for a long time (slow cook). Both of those techniques will product a tender meat. Cooking it too long (but not long enough) will result in tough and chewy meat.
Hope that helps!
Wow these lamb steaks look really good. How did it end up tasting? Was the meat gamey at all? Keep up the good work!
This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.
Hi :-)
Loved your blog and the recipe.
It looks wonderful.
Thank you for the recipe and please contact me by mail : picnicfoodideas@gmail.com
if you can.
Thanks,Chen.
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Nice blog!!! i love to cook specially when my parents come to my home. In fact i am trying to get many recipes because i want to cook varieties. i think this blog is perfect because show many new ideas and is sure i will prove it.
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such a nice looking post.. i must try
Your food photos are amazing! I’ve been lurking on your blog for awhile and finally thought I’d say something…. your photography is excellent.
can you believe this? I never eat lamb meat in all my life! yeah as you read it, all my friends told me about the delicious flavor of this meat.
Check out this great cookbook that I found. All healthy foods.
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I love lamb! Thank you for sharing this. Can hardly wait to attempt it. Your plans are altogether scrumptious. I attempt to make a large portion of them. Your recordings are all around delivered and the portrayal is right on target. Keep those plans coming!
What a great combo!
Its much informative and much usefull content. Grass-fed Australian wagyu picanha marbling makes it highly scrumptious. When the oil is dissolved throughout the meat, it is at its juiciest and most tender. Therefore, I recommend cooking it medium rare to medium. Here are a few simple pointers to get you started.
Wow these lamb steaks look really good. How did it end up tasting?
Elk Steaks Recipe
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Much informative and much usefull Content. Then there's salt. Salt is a mineral that is necessary for our wellbeing. Excess, as with so many things in life, can raise blood pressure and increase the risk of cardiovascular disease and stroke.
Salt is included in a lot of processed foods as a flavor enhancer and preservative, so most of us already consume far too much of it.
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