Wine and food pairing with recipes of Stuffed lamb chop
Find the best food and wine pairings with a recipe of Stuffed lamb chop. The ingredients in this recipe are usually butter, salt, pepper, lamb chop, bacon bard.
The best appellations to pair with a recipe of Stuffed lamb chop
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVénétie, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreToscane, Italy
- 6. Brunello di MontalcinoToscane, Italy
- 7. CaliforniaUnited States
- 8. ChampagneFrance
- 9. Champagne Grand Cru 'Aÿ'Champagne, France
- 10. Champagne Grand Cru 'Avize'Champagne, France
- 11. Colchagua ValleyCentral Valley, Chile
- 12. DouroDuriense, Portugal
- 13. JumillaMurcie, Spain
- 14. PerdrielMendoza, Argentina
- 15. PomerolBordeaux, France
- 16. PortoDuriense, Portugal
- 17. Recioto della ValpolicellaVénétie, Italy
- 18. RheinhessenGermany
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 22. ToroCastille-et-Léon, Spain
- 23. ToscaneItaly
- 24. TunuyánMendoza, Argentina
- 25. VénétieItaly
- 26. WachauWeinland, Austria
- 27. Western CapeSouth Africa
The wines that pair with a recipe of Stuffed lamb chop
About Lamb
Of the ovidae family, lamb is a young sheep, the offspring of the ewe and the ram, male or female and less than 300 days old. Good lamb meat is shiny, well coloured, elastic and soft to the touch. Its fat should be light in colour and not too dense. It is advisable to eat pink lamb. For oven cooking, pieces such as the leg, loin or saddle are generally used, and for longer cooking, the shoulder, breast and neck should be chosen. Lamb is generally seasoned with garlic, mustard and aromatic herbs. It can be associated with sweet products such as honey or prunes and in tagine. It can also be marinated if the meat is tougher. Discover original food and wine pairings with lamb.
Similar Recipes and Wine Pairings
- Alsatian sauerkraut
- Andouillette and baked potato gratin
- Baked pork chops
- Beef fashion
- Beef fillet in a crust
- Beef tenderloin wellington
- Beef with mustard
- Beef with onions chinese style
- Cajun jumbalaya rice
- Cantonese rice
- Caramelized pork ribs
- Chicken pie
- Country cabbage
- Croque madame
- Croziflette
- Eggs in meurette
- Flamenkuche express
- Fondue bourguignonne and accompanying sauces
- Ham and cheese omelette
- Kale soup
- Lamb tagine with honey and onions
- Lamb crumble with oregano and feta cheese
- Moist parmesan steak
- Monkfish (anglerfish) à la sétoise
- Mushroom, bacon and gruyere quiche
- Nanie's diced ham quiche
- Pot-au-feu
- Quiche with bacon and gruyère cheese
- Rabbit with prunes
- Stuffed squid in the sétoise sauce
- Stuffed zucchini
- Texas style ribs / loin ribs
- The real vegetables stuffed in the provençal way
- Tomatoes stuffed with sausage meat
- Traditional welsh dark beer
- Turkey roulades, flavoured sauce
- Venison stew to be prepared the day before
- Beef kidney
- Homemade burger
- Jambalaya (louisiana)
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