Over the weekend I finally got around to making the Lamb with Mustard Mascapone Sauce and Cumin Scented Barely from the "Que Syrah, Syrah" food article in the Sept 29 issue of the New York Times Magazine. Wow! What a fabulous dinner!
Both recipes incorporate a wide range of flavors - Madeira, marsala, cumin, paprika, mustard, mascapone, raisins, garlic - that add up to a very unique and hearty fall meal. We had a 2000 Plumpjack syrah to go with it. As the article suggests, syrah is the perfect complement - even though I was a little skeptical about the intense spice of a syrah competing with all the other flavors going on.
Anyone seeking some serious comfort food should try this one.
PS - The lamb recipe calls for lamb shanks, but since the Harlem Fairway was out of shanks (how dare they?!) I used a butterflied leg of lamb. It worked great.