To recommend a wine for this dish, we turned to Karen MacNeil, wine programs chair, Culinary Institute of America, and author of The Wine Bible. Here's what she had to say: "Lamb has a sweet gamelike meatiness that begs for red wine. For these racks, however, not just any red will work. Thanks to the mustard, demi-glace and roasting crust, the flavor ante has been upped. The perfect wine needs to match the lamb's meatiness and intensity and have enough grip to withstand all the dramatic seasoning. My favorite choice: a French Chateauneuf-du-Pape or California Rhone blend."Serve these racks of lamb with our warm white bean salad (see related recipe at right).
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