Lamb Cooking Tuesday

Today, was the day. I pulled the lamb out of the refrigerator that I bought when Talli and I went to Berkeley with Geno and Sue. I searched for a recipe on Yahoo! that seemed reasonable and I found one. I had all the ingredients I needed with the exception of three cloves of fresh garlic. So, Talli and I laced up our shoes and walked to Trader Joe's. Yes, I know. It's unheard of in most circles to actually walk to the store. It was a nice walk and no petroleum products were harmed in the course of our walk. The recipe went very well. I was very pleasantly surprised. I also decided to come up with my own side dishes. Maybe I was being creative. Maybe I was too lazy to research fitting side dishes. You'll have to wonder about that because I'm not talking. For the vegetables, I sauteed some fingerling potatoes, green beans and mushrooms in some olive oil with garlic, sea salt and pepper. That's right. They were all organic. I'll bet you didn't see that coming. I also prepared some sauce to pour over the lamb and vegetables. That, however, was a part of the lamb recipe. The lamb was the most challenging part, of course. It took me much longer to trim off the fat than I thought, but the effort was worth it. It was lean, but had enough fat to contribute to the sauce. In the end, we had a great meal which I paired with some Duas Quintas Red Wine by Ramos Pinto. It's from the Douro region of Portugal. According to Beverages & More, it goes well with lamb. That's what inspired this dinner; a wine that went well with lamb and a curiosity in preparing lamb. I have to agree with BevMo. The wine went very well with the lamb. I had to have a full glass. That's how good it was. Talli and I enjoyed the meal very much. It's a good thing because it's the most expensive meal that I've ever produced. I'll make it again one day, but it'll be a while.