About the Dish
Grilled persimmon goes well with this wine, which has a gentle sourness and oily touch with a hint of honey. Heating increases the sweetness, and the saltiness and richness of the blue cheese complement it. Put it on lamb chops and enjoy it with wine to complete a sensual marriage.
- 4 Lamb chops
- 1 Persimmon (seedless)
- 50g Blue cheese
- Olive oil, salt, pepper: each as needed
Wash the persimmon well and cut it in half horizontally. Bake in the oven at 180°C for about 20 minutes.
Strongly season the lamb chops with salt and pepper, and fry in a frying pan with a thin layer of olive oil until crisp on both sides.
Place the persimmons and lamb chops in a bowl, and mix the blue cheese and persimmons with the lamb chops.
Wine name: Blind Corner Orange
Winery: Blind Corner
Importer: GRN Co., Ltd.