Texas Wine and LambApril/May Texas Wine Pairing

Spring is here - what better than Spring lamb with your other Easter treats! I grew up in cattle country, so we did not eat lamb until my mom developed some intense food allergies and we gave it a whirl. We found out what we had been missing! Since then, it has become a family favorite for special occasions. It also pairs perfectly with several Syrah wines from Texas wineries - three come to mind right away: Homestead Winery Syrah with its juicy fruity flavors and toasty finish, Bella Vista Syrah with blackberry mingling with chocolate and hints of pepper, and Fuqua Vat No. 5 Syrah with velvety tannins, black cherries and vanilla. Any are superb matches for my favorite lamb recipe (serves 4):

2 racks of lamb trimmed of fat (about 1 1/2 pounds each)
Salt, Pepper, Crumbled Dried Thyme, Rosemary
2 teaspoons of Olive Oil
1/2 cup dry white wine.

Preheat oven to 450 degrees. Rub the lamb with the salt, pepper, thyme and rosemary, then sprinkle with the oil and rub it over the spices. Roast according to taste - I like to remove mine at just over 30 minutes or 140 degrees internal temp. Let the lamb rest while deglazing the pan. After resting, the temperature reaches about 145 degrees - medium rare to medium. To deglaze the plan - discard all but a tablespoon or so of pan juices. Over medium high heat, add the white wine. Stir and boil until the liquid is reduced by about half. Pour over the lamb, carve and serve. My husband loves this with mint jelly so I always have that on hand.

April Wine in Texas