Tonight’s dinner was a side of ribs from last year’s half a Churro lamb, braised in lamb stock and Karl Lawrence Syrah in roughly equal parts with garlic, onion, rosemary, and bay leaves for close to four hours. The rib sections were removed from the braising liquid and placed in the warming oven; the liquid was strained, reduced to just under two cups, and thickened with arrowroot in Verdehlo for the sauce. Baby green peas were cooked with rosemary and finished with coarse sea salt, Tellicherry black pepper, and butter.
The ribs were cut into serving size pieces and sauced. The peas were plated with the lamb rib sections and served with a 1996 Karly Amador County Syrah - dark purplish-ruby in color; rich, ripe berry fruit in nose and flavors; a mid-palate of adequate acidity, resolved tannins, and berry fruit; and a medium long, spicy berry finish. A lovely winter meal on a day that was clear, windy, and temps didn’t get above the low 40sF.