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Feast Like a Lion With Our Lamb and Ménage Decadence Food Pairing
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Decadence

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Feast Like a Lion With Our Lamb and Ménage Decadence Food Pairing

It may have been an old saying that we’ve heard once or twice in passing, but “In Like a Lion, Out Like a Lamb” rings true when referring to March. It’s a month known to start with bad weather, and we ask ourselves how much patience we have to put up with another dreary day. Yet we march on and just as swiftly as this stormy month rolls in, it changes its tune and leaves us softly like a lamb.

So, let’s feast on a recipe that’s as dramatic as this month’s weather patterns. Savory lamb and buttery lion biscuits – this is one dinner we wouldn’t want to pair anything else with besides Ménage à Trois Decadence.

Ingredients:
- 8 1/2-inch-thick Lamb Loin Chops (about 2 pounds)
- Salt and Freshly Ground Pepper
- Pinch of Dried Rosemary
- 3 Tablespoons Extra-virgin Olive Oil
- 8 Small Garlic Cloves, Halved
- 3 Tablespoons Water
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Minced Parsley
- Pinch of Crushed Red Pepper
 
Directions:
1. Season the lamb with salt and pepper and sprinkle lightly with rosemary. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
2. Add the water, lemon juice, parsley, and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
3. Pair with Ménage Decadence and your favorite buttery lion biscuits.

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