Aussières Rouge
Accompanied by lamb tajine with prunes
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
- 3 tomatoes
- 3 shallots
- 2 carrots
- 2 cloves garlic
- 2 sprigs thyme
- 1 handful blanched almonds
- 800g (1¾ lb) shoulder of lamb, boned
- Olive oil, salt, pepper
- 1 tablespoon liquid honey
- 12 prunes
For 4 persons Preparation time: 20 minutes | Cooking time: 1 hour 40 minutes
The recipe :
Dice the lamb, brown for 5 minutes in the olive oil with the thinly sliced shallots. Peel the carrots, wash and dry the tomatoes. Chop the vegetables, add them to the casserole dish with the unpeeled garlic cloves and thyme, season with salt and pepper. Add water to halfway up the sides, leave to simmer for one and a half hours. Dry-fry the almonds in a non-stick pan, add the honey, coat the almonds, heat for a few more seconds then add the honey-coated almonds and the prunes to the tajine and cook for another 10 minutes. Serve hot.
The wine :
A wine with a complexity of aromas including vanilla, cinnamon, spice, dark fruit, pepper and liquorice – the meat cooked gently in spices with the prunes provides a candied texture ideal for bringing out the aromas of the wine. Serve with a young vintage of Aussières Rouge.
