1 lemon 1 1/2 tbls. olive oil
1 1/2 tbls. honey 4 tsp. Lamb Seasoning
12 oz. cubed lamb fillet 1 diced red pepper
18 dried apricots
Cut the lemon in half and squeeze the juice from one half. Cut the remaining half into 6-8 pieces. Blend the lemon juice, oil, honey and Lamb Seasoning in a large bowl. Stir in the lamb, pepper and lemon pieces. Marinate for 1-2 hours in the refrigerator.
When ready to grill, alternate pieces onto 4 skewers. Place on barbecue and for 10-15 minutes, turning from time to time and basting with remaining ingredients.
1 bunch scallions, sliced into 1-inch strips
1 head red cabbage, shredded
1 cup mayonnaise
1 tablespoon brown sugar
2 tablespoons sesame oil
Ground black pepper
1 cup peanuts
In a large bowl, mix the cabbage and scallions with the mayonnaise, sugar, and hot oil and seasoning.
Refrigerator 3-4 hours or overnight. Add in the peanuts before serving.
When I first saw this month's meal, I drew a blank. I was sure I would have a problem picking wine. Fortunately, it really isn't that hard.
Lamb has a gamey quality, a strong flavor that will be even more in evidence if you grill the meat. Since that is what we will be doing here, in kebobs that will bring other flavors together, we know where we stand. We need a wine that will hold its own here.
All that means red wine to me, and generally a dry red. Lamb seems to have advocates for Cabernet Sauvignon and Merlot, for Pinot Noir and Syrah, for American Meritage, Australian Shiraz, and Spanish Rioja Riserva. Few favor whites, but Rieslings are sometimes mentioned.
Armed with that feeling, I checked to see what we had in-house. I was amazed some of the many choices I found:
2001 Domaine de St. Antoine Syrah
2003 Big Creek Chambourcin
2002 Rosemount Shiraz
2001 Hopewell Valley Rosso della Valle
2001 Di Majo Norante Sangiovese
The Shiraz is a well-known Australian import, widely available. The Di Majo Norante is a great value in an Italian table wine we like to keep around the house. The Syrah is a French wine, the last survivor of a half-case I bought for a party.
Big Creek is a Pennsylvania winery, and Chambourcin is a French hybrid grape gaining popularity among eastern American wineries for its adaptability to the climate. The Rosso della Valle is made from both Cabernet Sauvignon and Chambourcin at a New Jersey winery. You will have trouble finding these specific wines if you do not visit the wineries, but they are an example of the pleasant surprises touring wineries can bring to you.
Nowhere above do you see a Pinot Noir, a Cabernet, or a Merlot. All will work, but I did not want to match the few I had with this meal. So I went shopping. On the way, I decided to look for a Merlot. With the Merlot-to-Pinot Noir shift in full swing, I was sure there would be plenty available.
I was right. Row after row of pretty labels confronted me. Notes suggested this one or that. I fell back on an old stand-by: Columbia Crest Merlot Columbia Valley, a reasonably priced benchmark wine.
I still haven't decided which one I'll serve. At the moment I think it will be the Rosso della Valle. But the good news here is that I believe all of these will work with the meal.
Last modified: March 10, 2007