Matthieu Longuere MS from Le Cordon Bleu has picked Louis Latour Les Pierres Dorees Pinot Noir to pair with a delicious Easter Lamb dish.
"The immediate image that comes to mind when one thinks of Easter food is chocolate, and plenty of it.
If you’re over the novelty of chocolate eggs and want a more grown up treat, indulge in this delicious dish of Spring lamb accompanied by seasonal vegetables.
In this Easter Lamb dish, the meat does not present a challenge, but the strong flavour of mint and sweet and sour pickled onion would clash with an overtly tannic wine, leaving a metallic taste in the mouth. Louis Latour provide us with the perfect partner with its Pinot Noir Les Pierres Dorées coming from the south of the Beaujolais region in France. This Pinot Noir has enough body and black Cherry fruit to handle the lamb while retaining enough freshness and acidity so as it is not going to fight with the crème fraiche and the onion. I would recommend serving it slightly cooler, to highlight its fruitiness and perfume; 15 minutes in the fridge before serving would do.
Of course, there’s nothing stopping you from cracking open the chocolate eggs for dessert!"
Slow Cooked Breast of Lamb, Pickled Red Onion, Mint Crème Fraiche and Spring Vegetables
Slow cooking the breast of lamb makes for a tender texture; here it is marinated and slow cooked in duck fat creating a rich flavour which is complemented the sweet pickled onions and finished with green spring vegetables and a refreshing minty crème fraiche.
Serves: 4
Preparation time: about 4 hours plus resting time
Ingredients:
Slow cooked breast of lamb
Pickled red onion
Mint crème fraiche
Spring vegetables
20 g butter
salt and pepper
Method: