Nothing says Easter in our house quite like lamb. (Well, lamb and the obligatory Extreme Egg Hunt.) [level-members]
Weather permitting – and since we grill year-round, it’s nearly always permitting – we grill our lamb. Rack. leg or whatever cut you prefer, it’s almost always better grilled. And from the traditional mint jelly to the enticing sounding eggplant puree and harissa aioli in the most recent Wine Spectator, there are multitudinous ways to accompany your lamb.
For just about any preparation, Syrah is a great wine choice, whether new world style or old. Washington State has a number of great choices – Cayuse and Bionic Frog among them. Molly Dooker from Australia is another excellent choice.
We’ll leave the specific bottle recommendations to you, as always. Here’s are two recipe options to accompany:
Emeril’s Grilled Rack of Lamb with Mixed Herb Pesto
Pat’s Garlic Grilled Lamb Chops
Enjoy your holiday! [/level-members]