Mediterranean elegance – when lamb wears its crown
Finding the right wine pairing for lamb chops with pistachio crust is a task where red wine takes over the scene – but not the first best one. When you think of wine to go with lamb, you automatically move towards red wine. And here, red wine is set: The pistachio crust brings nuttiness, herbs and a green sweetness, the lamb chops their typical wild meat flavor, and the eggplant puree a smoky, velvety depth that calls to the South of France or the Mediterranean. With its concentrated cherry and plum fruit, warmth and Mediterranean spice, the Primitivo DOC Manduria from hot Puglia is a natural guest at this table. A spring main course that impresses both in appearance and taste and requires little more effort than its result suggests.
Ideal wine accompaniment: Primitivo DOC Manduria (Apulia, Italy)
From the hot Apulian hinterland in the province of Taranto, where old Primitivo vines are deeply rooted in red iron soils and limestone and the intense southern Italian sun produces grapes of concentrated ripeness, comes a red wine of opulent fruit depth and Mediterranean warmth. Aromas of ripe cherries, blackberries, plums, dark chocolate, tobacco and a hint of dried fig meet velvety tannins and a natural warmth that hits the lamb in a direct, aromatically harmonious way. The dark fruitiness of the Primitivo DOC Manduria envelops the wild, characterful lamb like a warm coat and lends the crust of pistachios and herbs a nutty depth. The eggplant puree finds a partner in its warmth and spiciness, which understands and extends its smoky creaminess. On the palate, it is full-bodied and of a length that does justice to the festive character of the dish without overwhelming it. Served chilled (16 °C), it shows its most elegant side.
Further wine recommendations for this dish
Côtes du Rhône AOC rouge (Southern Rhône, France)
This classic Mediterranean lamb accompaniment comes from the pebble and limestone soils of the southern Rhône, where Grenache, Syrah and Mourvèdre combine to create a red wine with Provençal garrigue spice and juicy cherry fruit. Its garrigue aromas – lavender, thyme, rosemary – directly reflect the herbs in the pistachio crust. The cherry fruit of the Grenache meets the lamb in a relaxed, harmonious way, and its moderate tannin structure leaves the dish with the lightness it needs for a spring recipe. Less opulent than the Primitivo, but with the same basic Mediterranean character. For all those who prefer France to Italy when it comes to lamb dishes.
Rioja DOCa Reserva (Rioja, Spain)
From Rioja, aged in wood for 12-24 months: the vanilla and leather aromas of Tempranillo Reserva give lamb a classic wine accompaniment dimension that generations of sommeliers would confirm. Its cherry and plum fruit harmonizes with the eggplant puree, its spice elegantly meets the pistachio crust. It is more structured than the Primitivo, with more tannin and more length. For all those who prefer Spanish red wine culture to Italian when it comes to lamb dishes.
Blaufränkisch Klassik DAC (Burgenland, Austria)
The Blaufränkisch Klassik DAC from Burgenland has a characteristic peppery spiciness, cherry and berry fruit and a lively acidity that meets the pistachio crust in an exciting, unexpected way. Served cool, it displays an elegance and lightness that leaves the spring recipe in its spring garb. It is the most surprising accompaniment to this round – an Austrian red wine with a lamb dish that shows that red wine pairing is more than just the obvious southern classic.
Barbera d’Asti DOC (Piedmont, Italy)
From Piedmont, where the Barbera grape finds its juiciest, most fruit-driven expression on limestone: lively acidity, cherry, red plum, a hint of spice and a body that is less opulent than Primitivo, but with the same Mediterranean character. The acidity of the Barbera d’Asti DOC cuts through the greasy crispness of the crust and cleanses the palate between bites of lamb. For all those who prefer northern Italian acidity to southern Italian opulence when eating lamb.
Crozes-Hermitage AOC rouge (Northern Rhône, France)
From the granite soils of the northern Rhône, where Syrah develops its most spicy, peppery and elegant expression: dark berries, black pepper, olive, lavender and a mineral depth that surpasses Primitivo in complexity without reaching its warmth. The Syrah of the Crozes-Hermitage AOC rouge meets the lamb with the spice and elegance of a classic northern Rhône red. The peppery note harmonizes directly with the herb crust, while the minerality adds depth to the eggplant puree. For connoisseurs who prefer the northern Rhône to the south when it comes to lamb dishes.
You can find more Mediterranean spring recipes with matching wines on the spring and wine overview page.
The recipe:
Lamb chops with pistachio and herb crust and eggplant puree
Cooking utensils
- 1 Heavy frying pan or grill pan (for the chops)
- 1 Baking tray (for gratinating the crust)
- 1 Small saucepan or oven (for the eggplant puree)
- 1 Hand blender
- 1 Meat thermometer
- 1 Cutting board
Ingredients
- 4 Lamb chops approx. 120 g each, Rack of Lamb
- 2 1 tbsp olive oil
- Salt black pepper
- 1 Garlic clove pressed on
FOR THE PISTACHIO AND HERB CRUST:
- 60 g Pistachios chopped
- 30 g Panko breadcrumbs
- 2 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh thyme
- 1 1 tbsp olive oil
- 1 teaspoon Dijon mustard
- Salt black pepper
FOR THE EGGPLANT PUREE:
- 2 medium-sized eggplants
- 2 1 tbsp olive oil
- 1 Garlic clove
- Juice of half a lemon
- Salt black pepper
- Fresh parsley leaves
Preparation
PREPARATION:
- Preheat the oven to 200 °C.
- Mix all the ingredients for the pistachio crust, set aside.
- Cut the eggplants in half, brush with olive oil and garlic, roast on a baking tray in the oven for 25 minutes until soft and slightly charred.
COOKING STEPS:
- Scrape the eggplant flesh out of the skin with a spoon.
- Puree with olive oil, lemon juice, salt and pepper with a hand blender until creamy, keep warm.
- Season the lamb chops with salt and pepper.
- Heat the olive oil in a grill pan over a high heat.
- Sear the chops for 2 minutes on each side.
- Spread a thin layer of mustard on the top and press on the pistachio crust.
- Cook in the oven at 200 °C for 6-8 minutes until the crust is golden brown (core temperature: 58-60 °C for pink).
- Leave the chops to rest for 3 minutes.
DIRECTIONS:
- Serve the eggplant puree on preheated plates as a mirror.
- Arrange the lamb chops crosswise on the purée, crust facing upwards.
- Garnish with fresh parsley leaves, a thread of olive oil and chopped pistachios.
SUPPLEMENTS:
- Stewed cherry tomatoes with thyme
- Crispy flatbread
- Small rocket salad with lemon dressing
