About the Dish
100% organic Xarel-lo from the Odal Mountains of Spain. Wild yeast, no added antioxidants, aged in bottle for 15 months. Delicate and persistent bubbles, ripe fruit aromas, fresh acidity and a complex, silky mouthfeel.
- 3 Lamb chops
- Salt, pepper: each as appropriate
- 1 Cucumber:
- 3-4 Mint branches
- 1tsp Garlic (grated)
- 200cc Plain yogurt
- 1tsp Salt
Season the lamb chops with salt and pepper and grill them in a frying pan or grill until fragrant.
Make the sauce while the lamb is baking. Peel the cucumber, grate it, drain it in a colander, add it to the plain yogurt with the chopped mint and the rest of the ingredients and mix well.
Arrange the baked lamb chops and sauce in a bowl and serve.
Wine name: Effect Ancestral Natural Reserva Brut 2019
Winery: Albert y Noya
Importer: Voga Japan Co., Ltd.
Cooking and Marriage Points
Mediterranean-style lamb chops with the classic Greek dish “Sajiki Sauce”! The sourness of yogurt and the freshness of cucumber and mint create an addictive taste. Drizzle this sauce over lamb chops and enjoy a blissful midsummer afternoon with a glass of sparkling wine.