We’re heading to Greece for this month’s wine and food pairing. A structured, juicy and perfumed Xinomavro with a one-pot lamb dish.
Begin by throwing in a medley of chopped Mediterranean vegetables and chickpeas - the more colour the better!
Then place the lamb chops skin side up. Combine a huge glug of olive oil with lemon juice, oregano, salt, pepper and lots of garlic and pour all over the lamb and place in the oven.
In the meantime crumble some feta and once the fat of the chops looks crisp remove from the oven and sprinkle.
A delicious comforting and colourful dish to enjoy in these winter months elevated by this sumptuous Greek red wine.
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