About the Dish
100% Garnacha Blanca. Natural fermentation in 2000L wooden barrels after 7 hours of pericarp soaking. Pesticide-free, natural yeast, no added sulfites, amber wine aged sur lie for 9 months. A wine that feels natural, like grapes turned into alcohol. A mineral, spicy, dynamic and long finish.
Ingredients
- 200g Lamb loin
- 1 Pear
- 1/2 Onion
- 100cc White wine
- 5g Consomme granules
- 1tsp Honey
- 2tbsp Fresh cream
- 1tbsp Butter
- Flour, olive oil, salt, pepper: each as needed
Directions
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1
Season the lamb meat with salt and pepper and dust lightly with flour. Finely chop the onion, cut half the pear into wedges, and roughly chop the rest.
-
2
Put olive oil in a frying pan, put lamb meat in it, and once both sides are browned well, take it out.
-
3
Add butter and onions and sauté over low heat until tender.
-
4
Add lamb meat and pear, add white wine, consommé granules and honey, and simmer for about 10 minutes. From time to time, scrape the bottom of the pot with a wooden spatula to evaporate the juice and thicken it.
-
5
Add fresh cream to the finish, let it boil for a while, and it will be completed.
Chef's Notes
Recommended Wine
Wine name: Granite
Winery: Joseph Grau
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
It is a fricassee (=lightly stewed) that makes the most of the pear character. The pear, which is less sour and has a gentle taste, brings out the umami of the rum to create a rich dish. Please enjoy the rich marriage with “amber” natural wine that goes beyond orange.
