PAIR IT

Pair it with pork chops with jicama bbq sauce, Peking duck with hoisin sauce, a burger with caramelized onions and blue cheese, or a porterhouse.

Lamb fillet with coriander and couscous salad

For the lamb

1 tbsp. coriander, crushed
1 tsp. paprika
3 tbsps. olive oil
900gr lamb fillet

For the salad

200gr couscous
2 zucchinis, cut into thin strips
200gr (7oz) mixed tomatoes, finely chopped
1 bunch of parsley, finely chopped
2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

Color:	Red
Type:	Dry
Year:	2015
Alcohol:	14,1%
Origin:	California, USA
Variety:	Pinot Noir
Aromas:	Βlackberry, plum, cherry, cranberry, pomegranate, licorice, cinnamon, dried flowers, and herbs, cassis, leather, lavender, tea, eucalyptus.
Bottle Size:	750ml
Barrique:	12 months
Serving temperature:	16°C
Aging:	10 years
Closure:	Cork
Organic:	No

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