About the Dish
The grape varieties are Sumoy, Garnacha Blanca and Xarel-lo. Wines that are neither rosé nor red nor white are called claret in Japan, craret in Bordeaux in France, and claret in Spain. Conversely, you can fully feel the elements of rosé, red and white, and you can enjoy the umami that is in contrast to the pale color. This wine is the pioneer of “Clarete”, which is creating a sensation in the world of natural wine.
Ingredients
- 150g Lamb loin
- 10 Pecoros:
- 50cc White wine
- 10g Butter
- 1tbsp Olive oil
- 2tbsp Balsamic vinegar
- 1tbsp Honey
- 1tbsp Dashi soy sauce
- 1 Rosemary sprig
- Salt, pepper: appropriate amount
Directions
-
1
Salt and pepper the lamb. Peel the skin of the pekoros and cut off the roots.
-
2
Put the butter in a frying pan and heat it. When the butter starts to boil, turn the heat down to medium, add the Pekoros and rosemary, pour in the white wine, cover and steam for about 5 minutes.
-
3
Move the pekoros to the corner of the frying pan, add olive oil to the empty space, add the lamb, and brown both sides.
-
4
Add balsamic vinegar, honey, and dashi soy sauce, and stir-fry until all the moisture evaporates.
-
5
When the whole is thickened, put it in a bowl and it’s complete.
Chef's Notes
Recommended Wine
Wine name: Fins Ars Cuyons Nature
Winery: Finca Parrera
Importer: Voga Japan Co., Ltd.
Food and Marriage Points
Agrodolce means “sweet and sour” in Italian, and appetizers with sweet and sour vegetables such as onions are a familiar menu item in Italy. This sweet and sour seasoning is perfect for lamb meat. Together with the refreshing sourness of white wine and the richness of red wine.
