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.