Pairing: Grilled meats like lamb or beef

Grilled meats, particularly lamb and beef, are culinary favorites known for their rich, smoky flavors and tender textures. Grilling enhances the natural flavors of the meat while adding a delicious char. Lamb, often seasoned with herbs like rosemary and garlic, provides a succulent and slightly gamey taste. Beef, whether in steaks or kebabs, can be marinated or simply seasoned to bring out its hearty qualities. These meats are versatile and can be served in various styles, from casual barbecues to elegant dinners, making them a staple in many cuisines.

Recipe

Ingredients

  1. Lamb or Beef: The primary ingredient, chosen for its flavor and texture. Cuts like ribeye or lamb chops are ideal for grilling.
  2. Marinade (optional): Ingredients like olive oil, garlic, lemon juice, herbs (rosemary, thyme), and spices enhance flavor and tenderize the meat.
  3. Salt and Pepper: Essential for seasoning, bringing out the natural flavors of the meat.
  4. Vegetables (e.g., bell peppers, onions, or zucchini): Optional for skewers or as sides; they add freshness and balance the meal.
  5. Fresh Herbs: Used for garnish or additional flavor, enhancing the overall presentation and taste.

Instructions

  1. Prepare the meat: If using a marinade, combine olive oil, minced garlic, lemon juice, herbs, salt, and pepper in a bowl. Marinate the meat for at least 1 hour, or up to overnight in the refrigerator for optimal flavor.
  2. Preheat the grill: Heat your grill to medium-high. If using a charcoal grill, ensure the coals are evenly distributed. For gas grills, preheat for about 10-15 minutes.
  3. Prepare the vegetables (if using): Chop vegetables into even pieces. Toss with olive oil, salt, and pepper if grilling alongside the meat.
  4. Grill the meat: Remove the meat from the marinade (if applicable) and let it come to room temperature for about 30 minutes before grilling. Place the meat on the grill. For lamb chops, grill for about 4-6 minutes per side for medium-rare. For beef steaks, adjust the time based on thickness and desired doneness (generally 5-7 minutes per side for medium).
  5. Add vegetables: If grilling vegetables, add them to the grill during the last 5-10 minutes of cooking. Turn occasionally until tender and slightly charred.
  6. Rest and serve: Remove the grilled meat from the grill and let it rest for about 5-10 minutes before slicing. This allows juices to redistribute. Serve with grilled vegetables and garnish with fresh herbs.

Serve With

Cabernet Sauvignon, Syrah/Shiraz

Learn More About the Best Pairings

Cabernet Sauvignon

Often referred to as the “King of Red Wines” due to its full-bodied nature and complexity.

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Syrah/Shiraz

Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.

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