I love seasonal cooking and this time of year bring some of my favorites to the San Francisco farmer markets, asparagus, morel mushrooms and spring lamb. Last night I made lamb loin chops marinated in Lemon Zest, Oregano and garlic accompanied Sautéed morel mushrooms in lamb demi-glace and roasted asparagus. It was one of the better meals I’ve made recently.
The lamb was a perfect match with 2000 Aldo Conterno Barolo Granbussia. Although it is a fairly young wine, the 2000 vintage in Piedmont tend to be on the softer side and are fairly accessible now and the rounded tannins of this wine went perfectly with the lamb.
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