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Butterflied Leg of Lamb with 2006 Amauta from Argentina

by Karen on December 27th, 2010

Sorry there are no photos of the meal to go with this post.

Sometimes you just can’t take pictures.  Sometimes you just have to live in the moment and enjoy the meal without thinking about the next post or tweet. That is exactly how I decided to celebrate this holiday season.

So you haven’t heard much from me.

Fantastic!  Hopefully you were having a good time with family and friends.

Last night we had dinner at a friends’ home –long time friends—who also happen to cook great meals for us.  Anne contributed the Butterflied Leg of Lamb recipe to my book Cooking Gluten-Free!  When we vacation together we eat well, drink great wine, have very spirited conversations late into the next morning, and experience one of the most gorgeous locations on Kauai.  But since that isn’t going to happen anytime soon we love to have dinner.

I was so glad she prepared lamb last night because even though we have recently had succulent prime rib, perfectly grilled steaks, gorgeous roasted root vegetables, various salads, homecooked Mexican food, delicious gluten free Italian, and tons of treats……. we did not have lamb until last night and it is always a part of the holiday season.

In my wine class last semester we tasted an unusual bottle of wine from Argentina that I loved and purchased to specifically have with lamb over the holidays…..last night it lived up to my expectations.  Amauta 2006 from the Salta region of Argentina is 60% Malbec, 30% Cabernet Sauvignon, and 10% Syrah.  Some wonderful Malbecs are coming out of Argentina right now.

Here is a look at the label

The label is a festive silver and white. The 2006 vintage is the one you want.

The nose is coconut………..if you can believe that.  On the palate it has hints of dill and vanilla.  I discovered last night that those Riedel glasses really make a huge difference in the sensory department.  If you want the full experience you really need to drink from Riedel.

The combination of the marinated and grilled lamb with this luscious (and affordable) wine was incredible.  If you are hosting a dinner you should consider Amauta and lamb served with simple vegetables, a wild rice blend and a spinach salad with dried cranberries,walnuts and a champagne vinaigrette.

Any wine shop should be able to get this wine from their distributor if you give them a few days notice.  I need to order up a few more for our stash.

From → Wine Pairings

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