Côtelettes d’agneau



The lamb chop needs just enough olive oil and one aromatic herb with a clove of garlic to sear the meat, this way the savoury and robust, gamey flavours of the lamb will truly release its aromas. I paired it with a Châteauneuf-du-Pape from Jean Royer. Its lovely bouquet of tomato leaf, tobacco well infused in a handful of cooked strawberries and cherries, reminiscent of a Pinot Noir from Burgundy contributed to a marvelous gourmet dinner at home.

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Susana Kawai

Food & Wine

www.foodwithsusi.com




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