Article featured image
Yum
Photo: Ed Anderson
Need something for a warm summer night? Pair this with a rosé and you're set.

When it comes to the very best of kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan’s new book, The Covenant Kitchen, features recipes he’s collected from his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you’ll find your new favorite lamb chops. 

We love lamb, and we love the ease with which this dish is made. It offers a welcome variation on the classic theme of meat and potatoes. Both quinoa and chimichurri have South American roots. The small, grain-like seeds of quinoa have become popular not only for their slightly crunchy texture, but also for their high nutritional value. You can find quinoa in most well-stocked supermarkets, but rice can also be substituted. Green chimichurri sauce is said to have originated in Argentina. It adds a wonderfully fresh-tasting edge to the lamb.

This is a recipe that calls for red wine in your glass, but you might prefer a chilled, dry rosé on a warm summer evening. Rosé and lamb make a marvelous match; just ask anyone who’s lived in southern France. Among red wines, we can’t think of a well-made varietal that wouldn’t do well here. But truth be told, when it comes to lamb chops, we are partial to earthy Syrah or densely structured Cabernet Sauvignon.

Reprinted with permission from The Covenant Kitchen