For Open that Bottle Night 2009, I poured the last bottle representing a memorable and lovely Cambria/Paso Robles vacation. A Sculpterra Statuesque. A Rhône blend with 34% Cabernet Sauvignon, 33% Syrah and 33% Petite Sirah, it has a “big fat palate” (winemaker’s notes).   It was such a unique wine (ripe and rustic) that I knew I wanted to attempt a perfect pairing.

Menu: Spiced Lamb & Moroccan Carrots

Spiced Lamb

Spice Purée (make 2 hours or more in advance for flavors to melt together)

• 2 tbls ginger root (peeled)
• 1/4 cup white onion
• 3 cloves garlic
• 1 14 oz can of tomatoes
• juice of 1/2 lemon
• 1/4 tsp turmeric
• 1/4 tsp celery seed
• 1/2 tsp cumin
• 1/2 tsp curry powder
• 3/4 cup nonfat plain yogurt

Purée all ingredients in mini-cusinart and refrigerate (covered) for at least 2 hours.  (If you need to hurry the recipe, your spices will show up a little gritty which is not the worst thing in the world.)

Lamb (prepare after spice sauce has marinated)

Purchase a good quality roast lamb.  It will cost about $25 but it will make 4 meals for two people.  Using freezer bags, cut the roast into 4 chunks and freeze 3.

Take one chunk and cut it against the grain into 1-inch slices.

Place in a glass microwavable dish (8 x 8 x 2), covering the bottom of the dish.

Spoon Spice Purée over lamb slices.

Cover dish with vented plastic wrap and microwave for 5 minutes.

Add 1/2 cup (defrosted) frozen peas to lamb dish and replace wrap.

Right before serving, microwave on HIGH for 2 minutes.

Moroccan Carrots (This is my new favorite carrot recipe.)

• 1 cup julienned carrots
• 1/4 cup chopped radish leaves
• 1/2 cup chopped white onion
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tbsp lemon juice
• 1 tbsp sugar (or 2 packets Splenda)
• 2 tbsp white wine
• freshly ground black pepper

Steam the carrots in the microwave. (Water, carrots & plastic wrap for 4 minutes on HIGH)

Saute the onions & radish leaves in the olive oil for 2 minutes.  Stir in rest of ingredients and cook for 1 minute.  Add cooked carrots and a dash of fresh pepper. Serve immediately.

Sculpterra Statuesque

Decant your wine an hour before serving. I chose this wine because the Petite Sirah offers a bold fruitiness that handles the spices; yet it is married to the earthiness of the Cabernet Sauvignon.