The Order of Meat and Wine is a loose and I use that term liberally, network of farmers, winemakers, PR eccentrics and others. We like to try things that go well with wine. Well meat does and on this occasion we decided, since it was spring time, that Lamb would be a fine idea.
In keeping the blogs somewhat short I will separate them by Food and Wine. I will highlight the wines next time and let you in on any new and exciting adventures to come.
The menu was set forth. A Lamb dish paired with Sangiovese. It could be Italian or Domestic. Here is what came out of the wood work.
The dishes:
Lamb Potstickers with a tangerine sauce.
Lamb Meat Balls.
Lamb confit with an olive tapanade.
Roast Buttermilk and Rosemary Leg of Lamb.
Leg of Lamb Teriyaki strips.
Lamb Riblets in a Harissa sauce.
Rack of Lamb (double chops) double seared with a Mustard, parsley and rosemary crust.
Double chops cut up and ready to go!
A plate of goodness.
What would the night be without a line up of good wines.
Finishing off a fun night with a few sips by the fire on a cool night in February.
Great fun with the Order.
Tune in next time when the Menu will be: The front half of the Cow paired with Tempranillo! Should be interesting.