Girl With A Glass

Here’s a fast & easy recipe and pairing…

Tuscan Lamb (knock off from bhg.com)

• 6-8 lamb rib chops (separated)
• 2-3 tbls olive oil for pan
• 4 cloves garlic (or more to taste)
• 1 drained can of Cannellini or white small beans
• 1 cup organic drained canned or fresh diced tomatoes
• 1 tbls balsamic vinegar
• A few pinches EACH dried rosemary, oregano & basil to taste (or use fresh)
• salt & pepper

1. In large skillet, cook chops in olive oil over medium heat for about 8 minutes (depending on thickness).  Add salt & pepper to chops to taste. Remove and keep warm.
2. Add chopped garlic to the drippings, cook and stir for 1 minute.
3. Add beans, tomatoes, spices and vinegar, simmer for 3 minutes.
4. Spoon bean mixture onto individual plates and arrange chops on top.

Hint: To keep meat warm, stack on a plate, cover with foil and place a hand towel over it.  This avoids accidently over-cooking meat in a warm oven.

Perfect Pairing

Sculpterra Syrah from Paso Robles. For other Syrah suggestions, search for it at the top of this page.