GourmetGrrl Bites

March 19, 2008

Cin Cin!

GourmetGrrl, aka Laura Holmes Haddad

Pinot Perfection. While it's not quite time for a
sassy
summer white, we're easing out of winter with a lighter
red -- Pinot Noir. We're loving Pinot
from New Zealand, especially the 2006 Amisfield
Pinot. Made in the Central Otago region, where
most New Zealand Pinot comes from, this food-
friendly wine tastes of juicy black fruit and a little bit of
spice and smoke. Pair it with roasted lamb, grilled
salmon, a bowl of mushroom and herb risotto--or
even a plate of pork potstickers.

Available at many wine stores like K&L Wines and at
wine.com; about
$39

Grrl with Knife

Easy Elegance. In those final cozy winter
evenings put that oven to good use and roast a piece
of meat. In the time it takes
to roast the lamb you can
steam some asparagus, open the wine, and look like
you've spent the whole day in the kitchen. (Look for
New Zealand or Aussie lamb; it's not as gamey as the
domestic
stuff.)

EASIEST RACK OF LAMB

2 racks of lamb, Frenched (see Note)

Olive oil

1 1/2 teaspoons salt

A few crackings of fresh black pepper

2 tablespoons minced fresh rosemary

Preheat the oven to 450 degrees F.

Place the racks of lamb in a roasting pan, fat side
up. Rub them with olive oil and season with salt and
pepper. Rub each rack with 2 tablespoons mustard
and lightly press the garlic and rosemary into the meat.

Roast the lamb for about 30 minutes for
medium-rare (an instant-read thermometer will read
135
degrees F). Cover lightly with
foil and let the lamb rest for 15 minutes
before cutting and serving.

Serves 4



Note: ask your butcher to do this for you

Grrl, Tasting

Films, Food & Vino. For an instant hit of spring
sunshine, head west to California for the Sonoma Valley
Film Festival April 9-13. Check out more than
65 independent films, rub
elbows with a few stars, and eat and drink the days
away (each screening starts with a regional wine &
food pairing; now that's our kind of screening.)

Ticket prices vary; available online