| Apr 6, 2013
La Rioja Alta is one of the great old Rioja houses, best known for Viņa Ardanza, long one of my favorite Riojas. The 2004 Viņa Arana is winning me over, though. Made with 95% Tempranillo, rather than Ardanza's 80% (the rest being made up with Garnacha and, in the case of Arana, with Mazuelo), the 2004 has a beautiful balance and grace. It's all in there — dark cherries, licorice, leather and earth. Ready to drink now or put away for a while. Give this terrific Rioja some time in the glass for all its layers to show themselves.
| Apr 4, 2007
THIS weekend being Easter, many Americans will sit down to a Sunday dinner of roast lamb. And that will be the last time they try the meat until the same time next year.
Lamb is to this holiday what turkey once was to Thanksgiving, something served...
| Mar 27, 2009
| 1:28 PM
This is Chef Udo Mueller's recipe for stuffed lamb roast
Sun-Dried Tomato and Goat Cheese Stuffing:
4 ounces soft sun-dried tomatoes
1 teaspoon fresh thyme
3 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
| Mar 23, 2010
| 9:02 AM
Roast lamb with fresh mint sauce
Total time: About 2 hours
Servings: 6 to 8
Note: The mint sauce is also excellent served with lamb chops.
1 (6- to 7-pound) bone-in leg of lamb, trimmed of fat and tied
4 large cloves garlic, slivered
| May 28, 2012
| 9:12 AM
Roasted Lamb Loin, Spring Vegetables, Fingerling Potatoes, Mustard Vinaigrette
1.5 lb. lamb loin, boneless, trimmed
1 Tbs vegetable oil
1 Tbs butter
Preheat oven to 375 degrees....