January 2012 Pairing of the Month

Enjoy SAINT LAURENT SYRAH 2006 with Honey and Brie Lamb 'Pops'laurent.jpg

Earned 91 Points by Wine Spectator
Bright and flavorful, this Syrah has a juicy mouthful of dark blackberry and raspberry with hints of spice and barrel aged 18 months mostly in French oak with 21% of that being new. I shared this little gem at two of my wine tasting events with members of discriminating taste and it was by far the hit of the evening!!!!!!!!


Cheers,
Bonnie Faith Skop, Founder of Toast to Humanity International

To order this wine click here


Honey and brie lamb "pops"
Sally James, world-renowned chef

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There's nothing I love more with Syrah than some grass fed lamb.  This Syrah, being so lively, I thought would be brilliant with lamb from the rack, prepared medium rare and with a touch of cheese, for it's richness to round out the mouth-filling wine.  I also added a spoon of gorgeous Tasmanian Leatherwood honey to bring out the wine's spicy notes and compliment the berry notes.

This is great for parties or a "grazing" dinner. If you like your lamb rare, as I do, you don't need to finish in the oven - just brush with honey in the final minute or two of cooking and finish to your liking in the grill!

Honey and brie lamb "pops"
Makes 8 "pops"

Ingredients:

1 rack of lamb, separated into chops

salt and freshly ground pepper

3-4 ounces King Island Dairy Seal Bay Triple Cream Brie or preferred cheese

3 tablespoons Tasmanian Leatherwood honey

Olive oil, for cooking

Preheat oven to 375F.

Using a sharp knife, make a pocket in each lamb chop cutting horizontally toward the bone and season to taste. Place alamb_pops.jpg piece of the cheese in the pocket, leaving 1/2 inch edge so the cheese doesn't ooze out.

Preheat a grill or ovenproof pan and add a thin layer of olive oil.  Add the chops, and cook 2-3 minutes each side, just to brown. Brush both sides with the honey, transfer to a lined oven tray and bake for 5-6 minutes or until cooked as preferred, and the honey is caramelised. 

Serve on a bed of leaves such as rocket (arugula), or try with cous cous, orzo or farro for a full meal.

Enjoy!
Sally

 

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