On Sunday I picked up this year’s half a Churro lamb from Barbara Mirakal. So tonight’s dinner was rib/shoulder chops from that batch - seasoned with granulated garlic and grilled on our Weber Summit. They were finished with mint, Hawaiian pink salt, and rosemary-garlic pepper. Veggie was baby Limas cooked in chicken stock, chopped garlic, and marjoram and finished with freshly ground Tellicherry black pepper and Tuscan EVOO.
All was enjoyed with a tasty 2001 Domaine de Bonserine Côte-Rôtie ‘La Garde’ - fill just below the capsule; cork lightly colored at the bottom; dark purplish-ruby in color; rich, earthy berries in nose and flavors; mid-palate of berries and dusty tannins; with a medium long earthy, fruity finish.
The lamb was rich and flavorful and quite tender (as we’ve come to notice with the Churro chops). The earthy berry flavors of the wine were a good match with the lamb.