It had been a while since we cooked Lamb Fricassée from Jamie Does. The lamb cubes are cooked with onions, garlic, lettuce, dill, seasoning and Greek yoghurt. The lovely rich Greek flavours are enhanced by mixing in avgolemono (egg yolks and lemon). We served this with little roast potatoes. We love this meal and by the time I remembered to take a photo we’d eaten half of it.
See here and here for previous pairings with this recipe. We’ve also tried a bottle of the Sunday Time’s Wine Club‘s The Hundred Coonawarra Cabernet Sauvignon Reserve 2011 with it and that was a very good match. (See here for another food pairing for this wine.)
This time though we opened a bottle of The Society’s Rioja Crianza 2009, a medium-bodied Spanish red from the Wine Society. We detected red fruits on the nose followed by flavours of red fruits, vanilla oakiness and a creamy smoothness, with soft tannins. This was an excellent match with the meal and probably the best we have achieved so far.