Easter
SIMPLY LIVING FRANCE
PAGE 78
SIMPLY DELICIOUS EASTER MENU
S
pring lamb is traditionally served on Easter Sunday the world over. This year, we are preparing herbed spring lamb with pan-roasted vegetables, steamed green beans with toasted almonds, and garlic fondant potatoes followed by an apple and caramel tart.
O
f course, the wine is très important to compliment the celebratory meal and after a lot of tastings and much debate we settled on a Malbec. At first we thought of a Red Bordeaux, which is indeed excellent with lamb, and being a blend of predominately Merlot, Cabernet Sauvignon and Cabernet Franc grapes, medium to full-bodied with a moderate acidity would go very nicely. However, as this is a democratic household, Malbec it is!
