It’s easy to fall in love with Merlot.
First, it’s just plain pretty — a ruby-red hue that can’t be fully appreciated until it’s being swirled in a wine glass.
Second, it’s among the most “mellow” of all red wines, possessing a tannin structure that allows for immediate enjoyment while your Cabernet Sauvignon ages and, well, mellows out.
Third, it’s a versatile food companion, pairing beautifully with everything from simple meals like grilled burgers to more complex fare like the recipe featured below.
The Ruby Red Merlots Collection features wines from Australia, Italy and California are distinct in their specific flavors, but share the qualities we love about the variety — the ruby-red color, the soft mouthfeel and the versatility with food.
The recipe that follows will produce a dish that would match nicely with all three of the featured wines, but especially with the selection from Italy. The 2013 Tellus Merlot’s fruit flavors are complemented by hints of Italian herbs, which co-mingle with the seasoning of the lamb chops for a wonderful wining-and-dining experience.
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ROASTED LAMB CHOPS WITH HERBS
This recipe yields 4 servings — perfect for a couples dinner with a bottle (or two) of Merlot.
- 4 large garlic cloves, pressed
- 1 tablespoon fresh thyme, crushed
- 1 tablespoon fresh rosemary, crushed
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil, divided
- 6 lamb loin chops (cut 1.25 inches thick)
- Mix garlic, thyme, rosemary and salt and 1 tablespoon olive oil in a large bowl.
- Add lamb chops and coat with mixture.
- Allow to marinate at room temperature for 45 minutes.
- Preheat oven to 400 degrees F.
- Heat other tablespoon of olive oil in heavy, large, ovenproof skillet over high heat.
- Add lamb, and cook until browned (3 minutes per side).
- Transfer skillet to oven, and roast lamb chops to desired doneness (10 minutes for medium-rare).
- Transfer lamb to platter, cover, and allow to rest for 5 minutes before serving.