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Old 03-22-2007, 07:47 AM   #11
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You will need to let the lamb rest for a little bit . Cover it with foil and let it sit on your cutting board. This is so the juices don't run out leaving you with dry (and very expensive) lamb. You should taste the sauce and add some seasoning if you think it's needed. You really don't have to do anything fancy, let the lamb speak for itself.
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Old 03-22-2007, 09:27 AM   #12
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We eat a lot of lamb (dh is from Turkey). I love the flavor of lamb, so I try to keep it simple to let the lamb be the star of the show, rather than some sauce or other flavoring. If you cook your lamb medium rare, it will be juicy enough that you won't need a sauce or some other disguise. I'd just roast it in the oven to medium rare, with simple seasoning of salt, pepper and rosemary. Let it rest, then cut up about 5 ribs per person. Let the lamb shine by serving a simple rice pilaf (which is what they serve with a nice lamb dish in the middle east) to compliment it. For wine, we personally like a lightweight (Chianti, for example) because the heavier Cabs or even Merlots are too much with the gentle tastes of lamb.

Just my opinions. I don't like pretentious meat dishes... if the meat is a good quality and cut, and prepared properly, it doesn't need to be covered up, disguised, or served with other dishes that outshine it.
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Old 03-22-2007, 10:33 AM   #13
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Quote:
Not even sure what wine to pick. That's a red wine then? If so, it sounds good.
Rhone Valley wines come in both red and white, but for sure, I'd choose red with lamb. Depends upon how much money you want to spend. You can get a tasty Cotes du Rhone for $8 to $10, or you can get a fabulous Chateauneuf-du-Pape for $30 to $40, and in between, there's lovely Gigondas and Vacqueras, which should be between $10 and $30. All go great with lamb and garlic!
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