Last night I had a Dry Creek Zinfandel that was just terrific. I paired it with lamb, sweet potatoes and broiled tomatoes. The tomatoes made the meal.
Broiled Tomatoes

• 2 organic medium tomatoes
• Balsamic vinegar
• olive oil
• 1 tbls dried basil
• salt & pepper
• Feta Cheese

Slice the top and bottom off the tomatoes so they sit flat.  Using a paring knife, cut out a small portion of the tomato core.  Leave most of it, because the seeds and juice will create a nice complement to the lamb. Place on broiler pan.

Sprinkle balsamic and oil over the tomatoes, then add basil, salt & pepper.  Generously top with Feta.

Broil a few minutes until heated through and the Feta is nicely browned.

Fast Slice Lamb

Defrost frozen chunk of lamb roast.  Slice and place in bowl.  Sprinkle a generous amount of olive oil on slices. Add 1 large chopped garlic clove, salt & pepper to taste, and 2 tbsp dried rosemary.  Marinade for 10 minutes.  Add lamb and marinade to skillet and cook on medium heat on stove top for 3-4 minutes, turning once.  (Add additional oil if you like.) Don’t overcook!

Fast Sweet Potatoes

(I prefer lower-carb sweet potatoes to regular potatoes.)  Buy mini- sweet potatoes at Trader Joe’s or chop 1/2 of a large sweet potato.  You only need to serve 1/3 cup to each person.  Microwave the potatoes.  Place in mini-Cuisinart; add olive oil and water until texture is right.  Remove from Cuisinart and stir in salt, pepper and oregano. Reheat in microwave before serving.

**The rosemary, basil and oregano in the three dishes blend very well together.

Tags: Add new tag, lamb, pairing, tomatoes, Zinfandel