Roast lamb chops and Pétrus
“Boundless is the sky, infinite are the plains. Herds and flocks can be seen when grass bows to the wind.”(Anon. Northern Dynasty) On the vast plains, nothing is more exhilarating than the fragrance of lamb roasting on a bonfire, accompanied by fine wine and a welcoming host. Roast lamb chops sound like an easy dish, but one must constantly rotate the spit onto which the meat is skewered to ensure even cooking of the meat. The finished lamb is lightly charred on the outside and juicy on the inside, offering an explosion of flavours on the palate. A deep and powerful Merlot with fruity aromas is great with this dish. Pétrus made with 100% Merlot is an excellent choice. Indubitably the king of Bordeaux, Pétrus’ wine is priced above those of the five big names of the Left Bank, and produces only 30,000 bottles per year, adding to its rarity. A bottle of Pétrus is often characterised by its hugely expressive bouquet with fruit and caramel notes, totally ripe tannins, opulent body and a glorious, long finish. Early 2016. Austin Zhang.