Paleo & Primal Food, Wine, Travel & Living

Superior Farms Lamb Rack and Guest Post!

Remember that time we made rack of lamb and Andy wrote a wine review? 4 years later to the day, I thought I would repost. Thanks Superior Farms for supplying the lamb. -cg

cavegrrl.com

Last week, Superior Farms sent me this beautiful rack of lamb along with a few other cuts of lamb to showcase it a recipe to all of you. On Sunday, (to close out my birthday celebration, and to celebrate seven months together), we grilled the rack and enjoyed it with our usual huge salad.

To prepare the lamb, you’ll mix lemon juice and olive oil in equal parts, and then flavor with sea salt, dried oregano and minced garlic to taste. Then marinate in the refrigerator anywhere from 5 to 48 hours.

Now for the wines!
One of the wines we purchased during our Seattle trip from Fall Line Winery, and the other wine was given to me at a media tasting at BevMo! We knew both wines were perfect for the lamb, and I did mention we were celebrating, didn’t I? 🙂

The first wine was Michael Pozzan’s…

View original post 453 more words

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