An easy, meaty date night pairing

Lamb & Rioja? Groundbreaking

I’m not even going to pretend like I’m presenting something original here. I’m not. Lamb and Rioja are a time-honored pairing - like foie gras and Sauternes, oysters and Sancerre. I’m not presenting something complicated either. This recipe takes 25 minutes to make. The hardest part here is the sauce, which isn’t hard at all.

And yet, when you pair this recipe with the López de Heredia Viña Tondonia Reserva (~$50), it’s magic. I developed this recipe specifically as a pairing for this Cult Classic wine, one of my favorites from Spain. López de Heredia is one of Spain’s most traditional producers, so I felt it appropriate to honor tradition with a lamb pairing. It’s a savory, somewhat masculine wine which stands up to the umami of the lamb, and it has notes of red and blue berries and - specifically - pomegranate, which are beautifully amplified by the pomegranate seed garnish on the lamb. The mint dressing and roasted shallots add a sweetness and vivacity to the pairing, which brighten up the whole dish.

This is one of those Goldilocks pairings that’s great any time of year; a late autumn evening, a cozy winter date by the fire, or an open air summer patio lunch.

Decant the wine for at least an hour prior to serving.