Lamb is to Easter what turkey is to Christmas; it’s a staple for a festive family meal. However, the common expectation of spring lamb might not be realistic if you’re not in regions like Spain or France, where lamb is usually milk-fed. Generally, what many enjoy is a more mature version of lamb, like hogget, which is between one and two years old.
Given that cooking styles might vary, the conventional wine pairings for lamb—which often include classic reds like Bordeaux or Rioja—might not suffice if you explore various cooking methods or seasonings. As it warms up, if your lamb is served as a rosy-pink rack, a delicate red such as Burgundy or Pinot Noir would work well. For a more adventurous touch, you could opt for a rosé Champagne or an English sparkling rosé as an accompaniment.
If you marinate your lamb in a mixture with olive oil, oregano, garlic, and lemon, grilling it Greek-style with feta would pair beautifully with a zesty Greek white like Assyrtiko instead of a red.
As the seasons turn towards autumn, you may lean towards slow-cooking a shoulder of hogget seasoned with Middle Eastern spices. While red remains a classic choice, thinking outside the box, an orange or skin-contact wine could elevate the meal, especially if pomegranate molasses is involved. A lamb dish like boulangère, prepared with potatoes and onions, invites options like a Chilean Syrah or a South African Rhône blend, showing that red wine doesn’t have to be limited to French offerings.
Five Uncommon Pairings for Lamb
- Vintage rosé Champagne or high-quality English sparkling rosé suits lighter lamb dishes like rack or noisettes.
- Intense whites, such as Assyrtiko or Greco di Tufo, complement grilled lamb marinated in garlic and herbs.
- While Rioja pairs well with grilled lamb, a young crianza or reserva excels with spiced dishes like rogan josh.
- Orange or skin-contact wines harmonize with slow-cooked lamb seasoned with Middle Eastern spices or served in Moroccan tagines.
- Robust rosés, like Tavel, can act like a light red alongside grilled lamb, ideal for summer dining.
When enhancing your lamb dish with sauces or side vegetables, consider how those elements play into your wine selection. For example, if you enjoy classic mint sauce, a Coonawarra Cabernet could echo those flavors, while a salsa verde might pair better with a robust Chianti. Spring vegetables in a lamb stew would work nicely with a Rhône white or a Viognier for a korma curry.
Delve into the flavors of your summertime lamb, particularly if served alongside peas. The peas can influence the pairing, where Pinot Noir shines through. If you’re incorporating aubergines into a dish like moussaka, red wines are a solid choice. However, if your recipe includes chickpeas or hummus, you might consider orange wine, especially with a tagine involving lamb with fruits like quince or apricot.
Also, think about whether your lamb is served warm, cold, or at room temperature. Quality still Provençal rosé, such as Bandol, resonates well with Mediterranean vegetables like courgettes and peppers. Many purists might hesitate at these pairings, but stepping out of your comfort zone can yield delicious results.