We cooked Sauté d’Agneau (Lamb Sauté) from Supercook.
Cubed lamb is casseroled with onions, celery, tomato purée, grated lemon rind, mushrooms, red wine and beef stock. We served the lamb with Dauphinoise potatoes and mushy peas.
We chose a bottle of Chateau Mont Gueydon 2005, a red Bordeaux from the Sunday Times Wine Club to pair with the meal. This Cabernet-based blend delivered black fruits on the nose, followed by predominantly blackcurrant flavours, restrained tannins and vanilla sweetness. The wine was a very good match with the lamb.
To drink with the leftovers we tried another wine from the Sunday Times Wine Club, Venta Real Grand Reserva 2005, a medium-bodied Spanish red made from Tempranillo. This displayed red fruits on the nose and also on the palate, with a spicy vanilla sweetness. This wine was also a very good match with the lamb.