Master Sommelier Evan Goldstein recommends pairing this dish with Ridge Cabernet “This recipe is a study in bridging Old World and New World flavors. This dish, interestingly, works with both older and younger wines and manages tannins well; you can adjust the acidity of the sauce to match the wine. If you have a very tannic wine, ensure that the tomato sauce is not too acidic, and perhaps counter that sharpness with a little extra honey – not so much that it makes the dish sweet, but enough to counter the acidity.” ~ Evan Goldstein, Master Sommelier
Pair with 2010 Estate Cabernet Sauvignon
1/2 cup Ridge Cabernet
3 tablespoons olive oil
2 teaspoons dried oregano
Freshly ground black pepper
Pinch ground cinnamon
4 3/4 –inch-thick lamb steaks (8 to 10 ounces per steak)or
12 lamb loin chops (about 6 ounces per chop)
1/4 cup olive oil
1 bunch green onions (including tender green tops), chopped
4 teaspoons minced garlic
1 teaspoon cinnamon
1 teaspoon dried oregano
2 cups canned tomato sauce
1 cup meat stock or Ridge Cabernet
Salt and freshly ground black pepper
Honey or sugar to taste
3 tablespoons chopped fresh flat-leaf parsley
For the marinade: In a medium bowl, whisk together the wine, olive oil, oregano, a few grinds of black pepper, and a pinch of cinnamon. Place the lamb in a single layer in a large nonaluminum baking dish. Pour the marinade over the lamb. Marinate overnight in the refrigerator or for 1 to 2 hours at room temperature. If refrigerated, bring to room temperatures before continuing.
For the sauce: Heat the ¼ cup olive oil in a sauté pan over medium heat. Add the green onions and sauté until they are soft, about 5 minutes. Add the garlic, cinnamon, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the tomato sauce and stock or wine, bring the mixture to a gentle boil, and then quickly reduce the heat to low. Simmer to blend the flavors, about 8 minutes. Season the sauce with salt and pepper. Add honey or sugar to taste if the tomato sauce is excessively acidic.
Preheat the broiler. Remove the lamb steaks from the marinade and pat them dry. Broil the steaks to desired doneness, turning once, about 4 minutes per side for medium rare. Transfer to dinner plates and spoon the sauce over the top. Garnish with parsley.
From Perfect Pairings by Evan Goldstein copyright 2006 by the University of California Press