We discovered in a recent show celebrating those spring favorites, ham and lamb, that it’s the American variety of lamb that often has a pronounced game-y flavor that some folks find unpleasant. Luckily for us, Chris Prosperi served chops from Australian lamb, and we were amazed. Of course, the lamb lovers at the table cleaned their plates, no surprise there. But even folks who claimed not to be fans of lamb ate every last bite and admitted the recipe (adapted from Food & Wine) converted them to the lamb camp. The Australian lamb camp, that is.
We paired this lamb with a beautiful Italian red wine called Madonna del Dono, Dolcetto d’ Alba, Frederick Wildman and Sons (distributor).