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It's October. Do you know what that means? It's the time of year when bottles of Merlot start arriving at my door for #MerlotMe. The Wine Pairing Weekend - #WinePW - crew has been participating in this online celebration of the Merlot grape for the past five years. So, once again, October's Wine Pairing Weekend collides with the event. Jeff of Food Wine Click! invited us to jump on the #MerlotMe bandwagon with him again this year. Welcome to year six!
This Merlot pours a deep ruby color with purple highlights. Aromas of black fruit and dark chocolate combine with licorice, smoky oak, and a hint of wet slate that result in a richly flavored wine that is both tangy and balanced. This structured, elegant Merlot had Jake thinking of his favorite lamb dish from his childhood, so I made it and this wine paired fantastically with it.
I've since adapted it and even made more adaptations for this dinner based on different versions of Lubyee Bi Lahmi. I've always used chunks of meat; this time, I decided to try ground lamb in addition to thin strip of lamb shoulder
- olive oil
- 1 onion, peeled and thickly sliced
- 2 to 3 stalks celery, diced
- 1 pound ground lamb
- 1/2 pound lamb shoulder, thinly sliced
- 1 cup fresh tomato sauce
- 1/2 cup red wine (I used some leftover Merlot)
- 1/2 cup water
- 1/2 cup organic beef stock
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh mint, chopped
- 1 Tablespoon fresh parsley, chopped
- 1 pound fresh green beans, trimmed and cut into 1" lengths
- freshly ground salt
- freshly ground pepper
*Disclosure: I received compensation in the form of wine samples for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.