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Here is a relatively expensive recipe but is worth it when you want to treat yourself! Nothing better than these racks of lamb in spice crust with Fin du Monde beer sauce to impress your guests! Usually, I simply reduce veal broth that I wisk in butter to make the sauce. I have to admit that adding the Fin du Monde beer really pimps it all with it’s spicy side!
*** Trick : ask your butcher to saw the bones in between the chops if you do not want to cry when it’s time to cut and serve!COOK MODE
Bring on the thrill with this wine made with monastrell, a grape variety better known as mourvèdre. It's rough, it's moving, it's delicious…
I simply adore barolos and at this price, it's really worth trying it. These wines comes from Piemont in Italy and are particularly complex and well structured. Let it breath about one hour and we are good to go.
This dry Saison beer with rustic and spicy notes of pepper and clove also features a taste of lemon and cereals. It will be paired well with the rustic aromas of lamb and the spicy notes of the beer put in sauce. Very dry, it will balance the fat of the sauce.
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