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Makes 6 - 8 Servings
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Lamb and Asparagus Salad With Lemon and Mint

Contributed by: NAPSA

The Perfect Pairing: Wine And Food (NAPSA) - The right pairing of wine and food can help set the tone for most any event - from a chic dining affair to a casual backyard gathering. The key, say experts, is to find combinations that are both unexpected and complementary.

Lamb and Asparagus Salad With Lemon and Mint
They recommend going beyond the customary "white wine with chicken and fish, red wine with meat rule," to find new ways to please guests' palates.

For instance, Sonoma County winemaker Erik Olsen, an avid fan of open-air entertaining, enjoys pairing California Lamb and Asparagus Lemon Salad with his new 2004 Clos du Bois Pinot Grigio. Adding lemon juice brings the crisp, herbaceous asparagus and tender, mild-flavored lamb together and complements the bright, fruitiness of the wine. The dish is easy to prepare and ideal to serve indoors or out.

Clos du Bois has crafted wines for nearly thirty years and is considered among the best in Sonoma County. The diverse climactic conditions of the area are perfect for the variety of wines from the region. And, like the remainder of the state, Sonoma County is ideal for raising California lamb. Whether it's a perfectly seasoned rack of lamb with Clos du Bois Pinot Noir or this adventurous combination of salad and wine, setting the mood is made easy with delicious food and drink.


  • 1 California lamb butterball, about 1-1/2 pounds
  • Extra virgin olive oil, as needed
  • 1 Large clove garlic, chopped finely
  • Salt, as needed
  • 1-1/2 Pounds California asparagus, trimmed
  • 1 Large lemon
  • 1 Cup grape tomatoes, cut in half if large
  • 1-1/2 Tablespoons shredded fresh mint
  • Freshly ground black pepper


Rub lamb with oil, garlic, and salt. Roast in a shallow roasting pan at 375 F until it reaches 130 F on an instant-read meat thermometer, about 40 minutes, for medium rare.

Cool to room temperature. Meanwhile, put asparagus into a large skillet of salted, boiling water. Return to a boil; boil until tender-crisp, about 4 minutes. Drain well; spread on paper towel to cool. Peel and section one large lemon. Slice into 1/4'' pieces; reserve with any juice. Remove any fat from lamb. Slice lamb into 1/4'' slices, then cut into strips about 1'' long and 1/4'' wide; reserve. At an angle, slice asparagus into 1'' pieces.

Fold together asparagus, reserved lamb, reserved lemon, tomatoes, mint, and 2 tablespoons olive oil. Season to taste with salt and pepper.

Serving Size: Makes 6 - 8 Servings



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