InterWined.com

Liquid Refreshment

23

Nov

Black Friday Lambwiches

Sean Sellers  in Red Wines, Pinot Noir, Blow the Bank, Meat & Poultry , , , , ,

InterWined Food
Each Friday, InterWined.com pairs one great wine with one great meal and publishes the results, along with the recipe.

Today, ‘Blow the Bank’ serves you the second of its two turkey-free dishes, aimed to guide you through the tumultuous week that marks the starting bell for the mad dash toward Chrismukah and New Year’s and help you to recover from the horrors of packed shopping aisles and empty wallets.

Lamb neck or scrag, as it’s sometimes known, is a fairly inexpensive and fatty cut of meat that cooks up a treat in casserole dishes and traditional stews. It’s also great for making simple, easy to prepare meals, such as InterWined’s own Black Friday Lambwiches.

Black Friday Lambwiches

Simply put, the Windy Peak 2006 Pinot Noir from De Bortoli, available from Sainsbury’s for £8.99, makes the perfect match for Black Friday Lambwiches, with its abundant concentration lamb-friendly aromas and fruity flavours (cherries, plums, pomegranates). Like the lamb neck, it’s young and easy-going, and makes a spot-on remedy to trials of Black Friday.

As some past reviews, this wine’s price might not technically ‘Blow the Bank’ but it might well prove difficult to find for readers. In which case, InterWined would recommend looking to one of De Bortoli’s other wine labels, of which there are several, such as the popular Gulf Station available in the US from Little Bros Beverages and K & L Wine Merchants.

InterWined’s Own Recipe In Full

Black Friday Lambwiches

Ingredients:
2 lamb necks, de-boned
2 cups Pinot Noir
10 garlic cloves, peeled
⅓ bottle of Asian sweet chilli sauce
Fresh bread
Parsley, ripped
Potato Salad (homemade or store-bought)
Olive Oil
Rock Salt

1. Heat some olive oil in a large saucepan over a medium heat
2. Quickly add and seal the lamb necks
3. Add the peeled garlic
4. Pour in all of the wine, before adding the Asian sweet chilli sauce
5. Cover and cook for 30-45 minutes on a medium-low heat, checking occasionally to ensure that the wine does not burn (add splashes of wine or water as necessary)
6. As the lamb necks cook, they will shrink in size based on their fat content
7. Once the lamb necks have cooked, try shredding them with a fork (the more tender the meat, the easier this will be) and coat them in the juice of the wine reduction; alternately, remove the lamb necks from the saucepan and slice them into strips before returning them to pan and coating them
8. Slice the fresh bread for the sandwiches and rub with a clove garlic and lightly coating in olive oil
9. Add the rock salt and place on a grill to toast for 1-2 minutes
10. Remove the bread from the grill and plate the sandwiches; use the parsley as garnish
11. Serve with potato salad

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