Scott cooks!

For those who don't know, Scott works the night shift (as most chefs do). That means I only get to spend 2 nights a week with him. Somehow I convinced him to cook for me on his night off. Now I don't teach on my time off (I do that all day), but Scott still loves to cook on his time off (ok, not every night off, but every once in a while.) So here's a recap of our "Scott's night off" dinner (yes, it is a "celebration" since he works so much!) He started with a boneless leg of lamb from Trader Joes and created a Mediterrean Grilled Salad with Rosemary Lamb. Basically, he turned some fresh artichokes and marinated them in lemon juice, and then grilled them along with orange tomatoes, red bell pepper, romaine lettuce, baby white potatoes,
and the lamb (marinated with rosemary and garlic). Next he chopped everything up and drizzled an aged-sherry vinegar/garlic/red onion dressing over it all. To pair wine, I had to call me dad for advice. He suggested a nice merlot or a heavy white or a rose. Of those 3 suggestions, the only one we had on hand was a rose that Scott got from the wine rep at work. That means it would be a hit or a miss...we are never quite sure about those wines, we get them for free. This one was called "Rose de Bugey", a product of France. That is all the info. on the bottle, except that is was imported by a company in Monclair, CA. We tried it and decided it needed some air. After some air time, still no better, and then with a bite of food it was horrible! So my official paring with grilled lamb salad is a cold bottle of Fat Tire beer =)