On a recent trip to the local market, I developed an intense craving for lamb. It's usually my favorite meat to order when dining out. I love to cook, but lamb has proven to be the bane of my cooking existence for as long as I can remember. Rack of lamb? Yea, right. Lamb chops? Where's the meat? I knew that I wanted lamb, but I didn't want the trouble or all that prep. The perfect answer was Lamb Sliders.
I have never made lamb sliders, but I know that I can make one heck of a burger. So I took my burger knowledge and tried to apply it to the lamb as best I could. I knew that I had plenty of seasoning available and with the fresh mint growing in the backyard, I figured I could throw together something pretty tasty.
Before I got into the prep work too far, I decided it was time to select a wine for the night. My go-to wine pairing for lamb is Pinot Noir, so I decided to see how the 2005 Burgundy vintage was doing. I opened a bottle of 2005 Pierre Boisson Auxey Duresses Premier Cru.
When I pulled the cork, the Pinot wasn't ready to give up much, but once in the decanter, you could tell that it really wanted to open up. On the nose, you could tell that the wine was full of fruit, but it was still holding most in. A quick taste revealed very dark red, cherry like flavors with subtle hints of a smoke and an almost meaty, game-like flavor. I knew this was going to be the perfect pick for the lamb sliders.
The wine needed some time to breathe, so I continued with the prep work for dinner. I decided to spice up the meat by creating a chopped mixture before adding it into the meat. I poured a bit of the Boisson into the mix, as well as a touch of extra virgin olive oil, some finely chopped red onion, a couple cloves of minced garlic and some salt and pepper. I also added a small handful of finely chopped mint for an added boost of flavor. Once all of these ingredients were combined, I worked them into the lamb until the mixture was even.
It was right about this time that I was really getting into the prep work, and I had to turn the music up. I can't cook without music playing in the background. This is a really fun meal, so I had to pick something upbeat and classic. Something that paired perfectly with Red Burgundy and Lamb... Jazz it is! But not just any jazz. I recently stumbled upon a great album that compiled some of the greatest recordings with both Miles Davis and John Coltrane. These men are legends in their own right, but when every track is Davis and Coltrane battling it out, but fighting on the same team, it's something very special. If you're a jazz lover, I suggest you seek this album out immediately. You won't be disappointed.
So the music is up, and it's time to try the wine again. The Boisson comes across like a rowdy teenager. You can see its potential, but it's not yet ready to settle down. The flavors of cherry are still present, but the tannins are starting to settle across the palate. The finish has increased exponentially, and I can say that the wine is actually delicious. With that, I shape the burgers into patties and get my cast iron skillet nice and hot. The small burgers cook very quickly to a perfect medium. While they are on the stove, I lightly toast the buns and steam the brussel sprouts.
Right when a rocking, ten minute version of "Straight, No Chaser" begins to play, the burgers are done, the sprouts are steamed, and everything is ready. The final touch is the addition of a few thick slices of organic feta cheese while the sliders cool. When we sat down to eat, we honestly didn't know what to expect. This was a recipe-free adventure, and those can always end in a disaster. When I tell you that this was the best pairing of wine and lamb I've ever tasted, I'm not lying. The Boisson made every flavor inside of those sliders explode across the palate. It was all there, the fruity, smoky Pinot; the slightly spicy, minty, gamey lamb. Everything worked in harmony. The wine was great on its own, and the burgers were excellent, but these two together were unstoppable. With Miles and John hanging out in the background, this was one of the most entertaining meals I've ever prepared at home.