For a wine this savory and funky, we wanted to go with a dish featuring intensely savory and roasted flavors. Lamb T-Bones are available at most good grocery stores and provide good bang for the buck, which this wine is all about as well. (If you can’t find French lentils, others will do, but they will take less time to cook and tend to fall apart faster, heads up!)
Wine Pairing: Prix Fixe Bordeaux 2011
Serves 4
Ingredients
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4 (or 8) Lamb T-bones
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1 box (1 pound) French Green Lentils
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2 cloves garlic
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2 bay leaves
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4 finely diced sundried tomatoes
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4 finely sliced piquillo peppers (or canned Italian roasted peppers)
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Salt and pepper as needed
Directions
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Soak the lentils in lots of water for about 45 minutes. Swish them around occasionally during this time. Meanwhile, get your grill going.
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Drain the lentils and place them in a saucepot with the bay leaves, the sundried tomatoes, and the garlic. Add enough water to cover by at least an inch.
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Simmer the lentils till they are tender. The will take less than an hour, depending on the lentils. When they are not chalky anymore they are done. Season with salt and pepper and add roasted peppers.
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Season chops to taste with salt and pepper and grill to your desired doneness. Serve alongside the lentils and have at it.
Recipe provided by Chef Jesse Sutton of Social Wine Bar
