TN: Wines with Flannery Lamb Saddle - Thanks Steve!

WINE TALK
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Steve Williams prepared a tremendous meal for us last night. It was a great evening of conversation, food and wine.

2001 Rudd Cabernet Sauvignon Estate Grown Oakville - USA, California, Napa Valley, Oakville (5/7/2009)
Popped and poured. Nice rich color. Dusty, dark fruits. Well balanced.
2005 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Réservée - France, Rhône, Southern Rhône, Châteauneuf-du-Pape (5/7/2009)
Popped and poured. Wonderful nose of dark fruits and baking spice. Smooth, pure raspberry flavors. Not overly spicy or peppery at this point. Paired well with a dinner of lamb saddle, fragrant rice and broccoli sauteed with garlic, olive oil and chicken stock.
1997 René Renou Bonnezeaux Cuvée Zenith - France, Loire Valley, Anjou-Saumur, Bonnezeaux (5/7/2009)
Popped and poured. Very cool amber color. Burnt caramel, honey, marmalade, stone fruits. Rich, deep, vibrant, wonderful mouthfeel. Paired with Saint Agur blue beautifully.
Posted from CellarTracker

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Thanks for the note on the Rudd. I plan on taking a bottle up to Chicago in a couple of months for beef and cab dinner.

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Great mix of wines, Brian!!

What, pray tell, is ‘Lamb Saddle’, for us exotic meat cut n00bs…?

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Todd,

It’s a double lamb loin roast. It was incredibly flavorful.

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Think of where a riding saddle would fit on a lamb…the cut come from that part on the back of the animal.

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I didn’t realize you bothered with a saddle when you “ride” yours.

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That looks absolutely INSANE! A fat cap that solid all the way around?

[shock.gif]

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You got it. I usually like lamb cooked rare, and rare it was very good, but after a little longer on the fire the cap had a wonderful crust and the meat took on a much fuller flavor profile.

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I took one look at these pics and called Bryan’s Fine Foods. Lamb saddles should be at my front door tomorrow (along with some hanger & skirt steaks).

Incidentally, Bryan descibed FFII as an “interesting experience.”

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Hmmm…

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In a good way.

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I deboned some Costco loinchops (AKA porterhouse cut)
last night

would the saddle anything like a double strip loin? (bones removed)

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yum flannery meat. Too bad I don’t eat meat… sigh. Did Steve make his Saffron Rice? That stuff is delicious

See you tmrw brian!

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http://www.youtube.com/v/4y9sy8c6yuM&hl=en&fs=1

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aight i eat some seafood. That’s about it. Two Months going strong. I can still taste the Flannery

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Lamb saddle, saffron rice, broccoli, and wine. Oh, and some cheese for dessert.

For anyone cooking a lamb saddle like this I would suggest cooking it to internal temp of 145-150. I cooked this on the rotisserie on the grill. Like Brian said, it was better with a little more heat on it.

Oh, and the Rudd beat the hell out of the Pegau (not beating up on Brian, since I opened both, I just preferred the cab with the lamb).