January 6, 2025
Here’s the thing about wine pairings: most of them are just made up. Sure, there are “rules” (red with meat, white with fish, blah blah), but those rules are about as reliable as your favorite band’s second album. Enter the 2023 Comando G Rozas - a Garnacha that doesn’t follow the rules because it doesn’t have to.
Drinking Rozas is like listening to a deep cut from a band that should’ve been bigger but wasn’t (probably because they were too good). It’s vibrant, a little wild, with just enough minerality to feel grounded—like it knows where it came from but still wants to show you how much it’s evolved. And when you pair it with lamb chops? Forget it. That’s when things click. The lamb’s richness gets dialed up, the wine’s red fruit and herbal notes come alive, and suddenly you’re having a moment.
This is a pairing for people who don’t just “do” dinner—they curate it. It’s not basic, but it’s not pretentious, either. It just makes sense, the way something really good should.
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Lamb Chops Recipe
Source: New York Times
Ingredients:
- 1 rack (8 ribs) New Zealand baby lamb, trimmed of excess fat and Frenched by your butcher
- Coarse sea salt and freshly ground black pepper
- 1 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- Leaves from 2 sprigs rosemary, chopped
Step-by-Step Recipe:
- Preheat a grill or grill pan until very hot. Preheat the oven to 350 degrees. Season the lamb with the salt and pepper.
- Mix the oil, garlic and rosemary. Spoon half on the lamb and grill 1 minute per side. Place on a sheet pan and cover with the rest of the marinade. Roast in the oven until an instant-read thermometer reaches 125 degrees for rare, 130 degrees for medium rare.
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