Lamb...& Deep Fried Soft Boiled Egg

I rarely blog on the day of the creation, but it’s a snowy night (it was a snowy day - again), and I made some fun things today, and I can’t help but share some recipes.

In keeping with my posting lately what I’m listening to while I write, it’s Boccherini.

I felt like making a cool appetizer tonight before dinner, but I had to use only ingredients that are already in the house, since there was no venturing out in that snow today.  There are usually more than enough fun ingredients in the kitchen anyway but still, I had to choose something that involved only ingredients that were already here.

I chose something new that I’d never made before - deep fried soft boiled eggs.

If it sounds amazing, it is.  I chose a basic Bordeaux blanc for it.  I boiled a few eggs for about 7 minutes and then let them cool in cold water.  After peeling them VERY carefully, I rolled them in flour, and then in beaten egg and then rolled them in panko crumbs.  Into a small pot of very hot oil and remove them just a few moments later with a slotted spoon once they’re just golden brown and ever so slightly crispy, and that’s it!  They’re runny and delicious and I’d do that again in a heartbeat.

For dinner, it was lamb, a green leafy salad, and baked potatoes.  The lamb was awesome.  The chops are pan seared medium/medium-rare.  And then just when the lamb is almost cooked, I deglazed the pan with just a bit of basic Bordeaux rouge.  Once the lamb was removed from the pan, I drizzled it with just a bit of what was left at the bottom of the pan, plus a little balsamic vinegar.  The topping I made for the lamb was minced garlic sauteed a bit, with kosher salt, black pepper, some lemon zest, and fresh chopped rosemary and parsley.  Once it’s all cooked down and mixed together, I just applied it and pressed it a bit into the lamb.  And that’s it.

The lamb was paired with the 2009 Grgich Hills Napa Cabernet Sauvignon.  To me, it’s an old school style, almost Bordeaux type of California wine.  Reminiscent of dark plum and plum flesh, blackberry, raspberry, and black currant, with dark chocolate, subtle vanilla, herbs, lilac, and what I like to call “pencil shaving” - the wood and the graphite minerality - quite delicious anyway, with a soft texture, smooth, dry, clean, and balanced, with a lengthy finish.  I could not have been more pleased.