Easter is just around the corner and I figured I should try my hand at making lamb this year.
The Drink: 
What you’ll need:
- Filtered water
- A handful of blackberries
- Some fresh or frozen basil
Clean your basil and blackberries. Place in a clean jar and fill with water. Allow to sit in the fridge for a few hours or overnight for maximum flavor infusion.
The Food:
What you’ll need:
- Lamb rib chops
- Olive oil
- Dried rosemary
- 1 clove of garlic
- Salt
- Pepper
Preheat the oven to 350°F.
Start by removing the lamb from it’s packaging and patting it dry. Sprinkle each side of the lamb the rosemary, salt, and pepper. Mince the garlic and set to the side.
Liberally coat a pan (that can go in the oven) with olive oil. Allow to heat on the stove before adding in the lamb. Meat should sizzle when it’s placed on the pan. Sprinkle half the minced garlic over the lamb. Turn after three minutes and add in the rest of the garlic. After three more minutes, the lamb should be nice and brown.
Place in the oven for 5 to 8 minutes or until desired internal temperature is reached. I chose to cook my lamb at medium or 160°F. Allow the meat to stand for 5 minutes before serving.
Serve with mashed potatoes and peas.
The Pairing:
The lamb is tender and has a nice crust on it. It’s has a light garlic and rosemary flavor. The basil in the water infusion is very powerful, but it pairs alright with the rosemary and garlic. Not a lot of blackberry unfortunately.
Level of Recommendation: A simple meal for Easter!
Cooking with Spirits 