Recipe: Grilled lamb steaks & spicy chorizo mash with Rioja





There’s nothing like a juicy piece of lamb to go with a good glass of Rioja and that’s what the team at CellarVie Wines are recommending for a food and wine matching recipe this week.

We love the way the savoury sweetness of the lamb melds with the vanilla, toastiness of a good glass of Rioja. In Rioja, lamb is a speciality and a lot of care goes into how the meat is reared and then prepared. Another favourite is spicy chorizo sausage so we have put the two together to give you a British twist on a Riojan classic.

Grilled lamb steaks with thyme, garlic and spicy chorizo mash

Ingredients

4 medium sized lamb steaks

4 tablespoons good olive oil

3 sprigs of fresh thyme

1 clove of Garlic

4 medium sized potatoes

Half a teaspoon of Pimenton Dulce/Sweet Paprika

300g of diced chorizo

Salt and Pepper

Method

Peel, wash and quarter the potatoes place in a pan to boil.

In a pestle and mortar mash together the fresh thyme (removed from the stalk), half of the olive oil, the garlic and a pinch of salt until a paste.

Spread over the lamb steaks and place under a hot grill (180C) for 6 minutes each side.

When the potatoes are soft and fluffy, drain off the water and mash with the remainder of the olive oil, the paprika and the chopped chorizo. Add salt and pepper to taste.

Serve the lamb steaks with the chorizo mash, some roasted seasonal vegetables and a glass of Rioja.


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