Modern fusion cuisine with an oriental twist for Easter brunch
If you’re looking for an exciting alternative to the classic roast for the holidays, finding the ideal wine to go with your meal is the key to a modern dining experience. With these lamb tacos with mint yoghurt and pomegranate, it’s all about finding a suitable wine pairing that skillfully balances the delicate spiciness of the meat and the tangy acidity of the seeds. If you want to combine wine and food, you need to strike a balance between the fat structure of the lamb and the cool freshness of the mint. The combination of tender meat, creamy sauce and fruity accents calls for a partner in the glass that has a lively primary fruit but is not too tannic. A well-chosen drop will emphasize the oriental spices such as cumin and coriander without overpowering the subtle nuances of the yoghurt. The result is a lively interplay that challenges the palate and at the same time brings a wonderful lightness to your Easter menu that perfectly matches the awakening of spring.
Ideal wine accompaniment: Zweigelt Neusiedlersee DAC (Burgenland, Austria)
This juicy grape variety impresses with its cherry-fruity aromas and a soft, almost velvety tannin structure, which harmonizes perfectly with the lamb, especially when slightly chilled. The nose reveals intense notes of sour cherries, sour cherries and a hint of white pepper, which ideally complements the spicy components of the tacos. On the palate, the animating freshness ensures that the fat of the meat is elegantly cushioned, while the fruity sweetness of the wine is a wonderful counterpart to the tart pomegranate seeds. By avoiding the heavy use of wood, the berry fruit remains clear and precise, which wonderfully supports the cool note of the mint yoghurt. The moderate acidity and juicy body make the drinking experience uncomplicated and yet profound enough to stand up to the strong roasted flavors of the roasted meat. It is a pairing that thrives on its vitality and ensures that every bite of the tacos leads to a harmonious, fruit-driven finish.
Further wine recommendations for this dish
Garnacha Campo de Borja DO (Aragon, Spain)
The ripe strawberry notes and soft, melting tannins of this Spanish classic provide a warm frame for the spicy lamb. As this wine often has a low acidity, it gives the tangy mint and pomegranate the space they need to develop without competing on the palate. The Mediterranean herbal spice that many of these wines bring with them builds a direct bridge to the cumin in the marinade. The result is a very full and round taste experience in which the sweet fruit component elegantly softens the sharpness of the onions in the salad and ensures a warm, long-lasting mouthfeel.
Pinot Noir Baden QbA (Baden, Germany)
The delicate structure and elegant interplay of wild berry aromas and floral nuances are an excellent match for the delicate side of the dish. With its rather cool characteristics and precise acidity, this wine works excellently against the creaminess of the yoghurt and emphasizes the freshness of the mint. The silky tannins respect the tenderness of the lamb, while the subtle earthiness of the base picks up the roasted flavors of the tortillas. It is a very noble wine pairing that impresses above all with its finesse and gives the lamb tacos an aristocratic touch without losing the uncomplicated character of street food.
Cabernet Franc Loire AOC (Loire, France)
The characteristic notes of green bell pepper and graphite, paired with crisp red berry fruit, add an exciting tart accent to the oriental spices. This freshness is ideal for breaking through the heaviness of the lamb and bringing the herbal cuisine of the dish into focus. The straightforward structure on the palate is supported by a lively acidity that makes the pomegranate seeds literally shine. Anyone looking for a wine pairing that focuses less on opulence and more on structure and a certain spiciness will find an ideal partner here that perfectly clears the palate after every bite of taco.
Primitivo di Manduria DOC (Apulia, Italy)
The almost jammy fruit fullness of blackberries and plums forms a strong contrast to the cool mint and tart yoghurt. This is an exciting choice for lovers of strong, sun-drenched wines, as the natural residual sweetness of the wine corresponds perfectly with the caramelized meat juices. The spicy nuances of cinnamon and cloves, which are often found in the bouquet, harmonize perfectly with the cumin in the filling. It is a very intense pairing that emphasizes the rustic side of the dish and provides an enormous aromatic density, which is particularly delightful at a convivial Easter dinner.
Barbera d’Asti DOCG (Piedmont, Italy)
The striking acidity and the almost complete absence of hard tannins make this wine an insider tip for meat dishes with creamy sauces. The juicy soft fruit and the purist nature of the wine ensure that the combination is never heavy. The enormous freshness emphasizes the yoghurt component, while the dark color suggests a power that is replaced by elegance on the palate. The subtle spiciness on the finish picks up on the fresh mint and ensures an invigorating drinking flow that goes perfectly with the relaxed atmosphere of a taco meal and perfectly combines the different textures of the dish.
To make your festive Easter brunch a complete success, you can find the right wine to go with your Easter meal in our big magazine special.
The recipe:
Lamb tacos with mint yogurt and pomegranate
Cooking utensils
- 1 Pan
- 1 mixing bowl
- 1 Knife
- 1 Small bowls
Ingredients
- 300 g Saddle of lamb or lamb fillet
- 6 small corn tortillas
- 150 g Greek yogurt
- 1/2 bunch of fresh mint
- 1/2 Pomegranate Cores
- 1 red onion
- 1 teaspoon cumin ground
- 1/2 teaspoon coriander seeds mortared
- 1 1 tbsp olive oil
- Juice of half a lemon
- Salt and pepper from the mill
- Optional: some fresh coriander or flat-leaf parsley
Preparation
PREPARATION
- Cut the lamb into fine strips or small cubes.
- Marinate the meat with olive oil, cumin, coriander, salt and pepper.
- Finely chop the mint for the yogurt.
- Mix the yogurt with the mint and a squeeze of lemon juice.
- Remove the pomegranate seeds from the skin.
- Finely slice the red onion.
COOKING STEPS
- Heat a pan over high heat.
- Fry the marinated lamb in the pan for approx. 3-4 minutes until brown and crispy.
- Remove the meat from the pan and leave to rest briefly.
- Heat the tortillas briefly in a second pan or in the oven until they are soft.
DIRECTIONS
- Place the warm tortillas on plates.
- Place a generous dollop of mint yogurt in the center of each.
- Spread the roasted lamb on top.
- Sprinkle with onion rings and plenty of pomegranate seeds.
- Garnish with additional herbs as desired.
- Serve immediately.
SUPPLEMENTS:
- Small wild herb salad with lemon vinaigrette
- Pickled radishes
- Grilled spring onions
