Deedee had a little lamb…

… actually it was a lamb shank, and it was all so unexpected! You see, Deedee and A were supposed to have dinner at Madame Mrad’s, who was planning to cook lamb shank, but by total coincidence Peter calls and says he’s already cooked dinner… and when Peter invites you to dinner, you don’t decline!

So we grabbed a cab, stopped at Enoteca for a couple of Deedee’s recent favorite discoveries: L’Avenir Stellenbosch Classic 2005 by the French Laroche wineries but from their vineyards in South African, and the Crianza 2006 from Bodega Marqués de Velilla , then headed to Peter’s place for a binging session.

For starters, he’d prepared a Mixed Greens and Peach Salad garnished with walnuts tossed in a White Balsamic Vinaigrette – white balsamic vinegar is made with white wine, as opposed to the regular balsamic which is made with red wine. Absolutely refreshing and deedelightful!

After that Peter snuck out his latest creation: Homemade Butter! Oh my Bob!! I can’t believe it’s not butter… well, it is but Peter makes it and gets totally wild with all sorts of flavors such as rosemary, peach, etc… oooh… I get deedelirious reminiscing about that butter melting in my mouth!

We had the L’Avenir Stellenbosch Classic 2005 with our starters. This silky South African deep dark purple blend is made mainly with Cabernet Sauvignon, then some Merlot and Cabernet Franc. The aroma is blackcurrent and chocolate, and the palate is raspberry, blackcurrent, licorice, with fine tannins and a smokey oakey finish.

While we were sipping our wine, Peter started plating his Spring Lamb Shank and Gratin Dauphinoise. He likes to salt his meats at least 2-3 days before he cooks them! This naturally adds flavor and cures the meat. Then he does all sorts of sacrilegiously wild things to it et voilà, out comes a mouth watering feast. To go along with that, we had opened that bottle of Marqués de Velilla’s Crianza 2006. This elegant thick Spanish deep red is made with 100% tinta del pais (an alias for tempranillo) grapes and has an oakey aroma, with velvety chocolate, blackcurrent and a smooth raspberry finish.

Danke schön Peter, es hat sehr gut geschmeckte!


13 Responses to Deedee had a little lamb…

  1. Peter A. says:

    You forgot the mixed mushroom spring rolls … and The King’s Speech 🙂

  2. Peter A. says:

    Your passion, interest and understanding of wine is exquisite!

    These were two absolutely fantastic choices you made for the dinner you knew at a moment’s notice, I was preparing … and it accentuated the meal “divinely!”

    Too bad Madame Mrad snubbed the invitation. I am sure she will show up next time to learn a trick or two in Pete’s kitchen…

  3. Deedeeeeee! I love your reviews..every single detail is accounted for..

    And Peter,,when are you going to invite me to dinner?

  4. Peter A. says:


    Stay tuned. You might soon be able to invite yourself to one.

    I am toying with the idea of hosting around 16-20 people for weekend brunches or dinners on my organic vegetable and herb garden terrace in the heart of the city.

  5. Jay says:

    Guess what is marinating overnight in my kitchen… Yep! LEGOLAMB \o/

    I decided to go fusion on this one, lebano-european, so I started the base of the marination with olive oil and lemon juice, then went wild on the spices, black pepper, thyme, ground sun dried tomatoes and a Spanish mix of herbs that I got from Camargue last year, I massaged it with the mix and wrapped it in kling film.
    Tomorrow this baby’s gonna cook in the oven at 200* c. and I will make some rösti crockets in the oven and steamed veggies.
    The wine will be a Swiss Pinot noir from Valais, very earthy, a bit green with a hint of wild berries.

    I usually miss lebanon’s fruits and vegetables… But reading this post made me want KHAROUF! 😉


  6. JoAnn says:

    yummm. white balsamic… now that I’d like to try! and homemade butter. double yum. there’s some wonderful goat butter served out on the North Fork, that’s also really nice and light.

  7. Peter A. says:


    Sahteyn 3al Kharouf. There is no meat more succulent.

    A word of advice on sun dried tomatoes and marination in your culinary experiment:

    Sun-dried tomatoes are “dry” … hence absorb moisture and flavor. They will not “give” anything to your leg of lamb.

    Roasted sweet red or orange bell peppers, layered (or ground into a paste) and spread over your leg of lamb with the lemon juice and olive oil, thyme, black pepper and Spanish mix of herbs … will give the added moisture and sweetness you are seeking.

    Sahteyn Salaf!

  8. Jean says:

    Hey D,

    Great blog!
    I am swinging by Lebanon for 4 days after 3 years. I am dying for some decent, traditional home made food (keshek, kebeh nayeh, fried fish).I feel like driving to some far away village. I am not looking for a famous restaurant (mounir, etc..) rather an old tiny hole in the wall, place in some village. Hope u can help

  9. Miss Farah says:

    yummy that looks great! wanna try it soon 🙂

  10. Joe says:

    Great choice for the wine 😉

  11. Karim Khater says:

    if you like lamb shank check out the lamb shank at RARE Ashrafieh…. heavenly
    oh and start with their goat cheese something…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: