About the Dish
A wine that gives you a sense of fulfillment with its ripe citrus fruit flavour, floral aroma, and elegant and rich vanilla scent. Flavourful lamb wrapped in pie crust is entwined with sweet and sour apple sauce, creating a perfect marriage with wine.
- 150g Lamb loin
- 5 Mushrooms
- 1 Garlic clove
- 1 Anchovy fillets
- 1/2 Apple
- 10g Butter
- 2tsp Mustard
- 1tbsp White wine
- 1tbsp Honey
- 1tsp White soup stock
- 1 Egg yolk
- 1 Pie sheet
- Olive oil, salt, black pepper: each as needed
Put the mushrooms and garlic in a food processor, put them in a frying pan with olive oil, stir-fry them with the anchovies until they become a paste, and then let them cool until they are cool.
Let the pastry sheet sit at room temperature for about 15 minutes, then cut it in half diagonally to form a triangle, and roll it out with a rolling pin so that it is about the thickness of a 10-yen coin.
Cut the lamb into 1.5 cm thick slices, sprinkle with salt and pepper, put it on the pie crust, and apply plenty of the paste from 1 on the top surface.
Wrap it in the pie crust and secure the rim, then remove the egg yolk and apply it all over the pie crust with a spatula.
Make the sauce while the pie is baking. Cut the apples into cubes, put them in a frying pan, add butter and fry over medium heat. Add white wine, honey, white soup stock and mustard and bring to a boil.
When the pie is baked, serve it in a bowl and serve it with the sauce.
Wine name: Flame Tree Chardonnay
Importer: GRN Co., Ltd.