A test for Vesuvius

[metaphacts]

Ok the leg of lamb is marinating right now. Rosemary/Garlic/Green and Black Peppercorns/Kosher Salt/ a touch of Thyme/Dijon mustard and olive oil. It will cook at 200 degrees over cherry until 125 internal and then be seared on the gas grill to an internal of 135.

add a side of wild rice cooked to the point where it barely pops.

then either fresh peas and pearl onions in a heavy cream sauce or asparagus grilled with lemon and butter.

Question 1) What varietal?
Question 2) What would be your first choice of bottle/vintage?
Question 3) Would you alter that if you chose the asparagus over the peas/pearl onions?
Question 4) Now cut your budget in half. What do you do?

No pressure my firend.

[JJinID]

Cool - I cooked almost this exact meal yesterday - Leg of Lamb (seasoned almost exactly the same way) over charcoal and hickory though slow cooked on the rotisserie. Sides were garlic mashed potatoes and asparagus wrapped with rosemary and prosciutto. It was delicious and I hope you enjoy your meal today as well!

I won't intrude on the question to E any further as I am interested to see his recommendation also. I will say that the wine I chose to go with the meal was excellent though and I will share if anyone is interested...

[two dot]

Wow, that is the exact meal we used to have have at my Grandmothers on Easter...

She would NEVER serve Lamb without the peas and onions... funny.

[-E-]

Originally Posted by metaphacts

Ok the leg of lamb is marinating right now. Rosemary/Garlic/Green and Black Peppercorns/Kosher Salt/ a touch of Thyme/Dijon mustard and olive oil. It will cook at 200 degrees over cherry until 125 internal and then be seared on the gas grill to an internal of 135.

add a side of wild rice cooked to the point where it barely pops.

then either fresh peas and pearl onions in a heavy cream sauce or asparagus grilled with lemon and butter.

Question 1) What varietal?
Question 2) What would be your first choice of bottle/vintage?
Question 3) Would you alter that if you chose the asparagus over the peas/pearl onions?
Question 4) Now cut your budget in half. What do you do?

No pressure my firend.

Sorry for the delay - was out with family all day... I'm assuming you already picked well, however.

Before you asked the questions, if I were given the choice I would probably pick the peas and onions - haven't had that combo in forever, and it just sounds tasty.

If you are cooking with whole green & black peppercorn (and the dijon) and the lamb isn't too "lamb-y" then I may suggest a merlot or merlot based blend. Probably CA or IT, too; California: Verite La Muse, Italy: Arcanum II (since I just recently had one with lamb I say the combo is solid).

If I had the choice of vintage, the La Muse would be 00-01, the Arcanum the 2005.

The choice may change, or lean more towards the spicier/bolder Italian wine(s) with asparagus and lemon. However, both are indeed very solid so no big deal.

Half budget of Verite = Arcanum. Half budget of Arcanum = entirely different ballgame, maybe something French like an easy drinking Plince or Reignac, or a mid-body Italian cab blend like a Le Macchioli or Viticcio Monile.

[metaphacts]

The day went south in a number of ways so that wine became a familiar standby rather than the ideal. My wife and I have been drinking Qupe Syrah since the 90s and though it has had its ups and downs, it is an old and reasonably priced friend. The 2008 was a pleasant surprise though it did take some time, it was workable and the first wine I have ever had that actually really went with roasted asparagus. In fact, it was quite a shock.

The real reason for the question was for me to learn not to put you on the spot. Your late answer was no problem. I would have loved to do the Verite but the circumstances were such that we would not have appreciated it Sunday.

Now for a more serious question: Can lamb really be too "lamb-y"?

Originally Posted by Vesuvius

Sorry for the delay - was out with family all day... I'm assuming you already picked well, however.

Before you asked the questions, if I were given the choice I would probably pick the peas and onions - haven't had that combo in forever, and it just sounds tasty.

If you are cooking with whole green & black peppercorn (and the dijon) and the lamb isn't too "lamb-y" then I may suggest a merlot or merlot based blend. Probably CA or IT, too; California: Verite La Muse, Italy: Arcanum II (since I just recently had one with lamb I say the combo is solid).

If I had the choice of vintage, the La Muse would be 00-01, the Arcanum the 2005.

The choice may change, or lean more towards the spicier/bolder Italian wine(s) with asparagus and lemon. However, both are indeed very solid so no big deal.

Half budget of Verite = Arcanum. Half budget of Arcanum = entirely different ballgame, maybe something French like an easy drinking Plince or Reignac, or a mid-body Italian cab blend like a Le Macchioli or Viticcio Monile.

[kfr01]

Originally Posted by metaphacts

Now for a more serious question: Can lamb really be too "lamb-y"?

When I think too lamb-y, I think too rare for my taste.

[metaphacts]

Originally Posted by kfr01

When I think too lamb-y, I think too rare for my taste.

Let's just say that my kids get very upset if I do the lamb to full medium rare - they think I've way overcooked it. No idea where they would get that idea.

I love gamey meats - venison, elk, bison, antelope, moose, boar. Lamb is pretty mild by comparison no matter how you cook it.

[Masterlu]

[metaphacts]

Originally Posted by Masterlu

Dinner??

[-E-]

Too lamb-y can happen with the leg, not from rareness, but if your butcher botched the gland removal.

Otherwise, fair game. (pun intended)