Course 18: LAMB
LAMB - in cubism
Wine Pairing: Clarendon Hills "Hickinbotham" Grenache, S. Australia, 2004
Elysian Fields lamb tenderloin, topped with hints of mustard, mint, and other flavors, accompanied by an artists palate of color and flavor, fruits, savories, all swirled together making a perfect abstract sauce for the tender lamb and its crisped fat skin. Decadent.
Smoked paprika croissants were served alongside, again another lovely way to make use of any leftover sauce.
And the wine? A more raspberry liqueur of a wine I have never tasted. You could swear it was framboise or liquid raspberry jam. And, of course, it was perfect for the lamb.