Chef Steve Tevere, Executive Chef of The Carneros Inn suggests pairing this dish with a 2008 Cade Howell Mountain Cabernet Sauvignon
Sausages are served with a red pepper confit and sweet and sour mustard sauce.
An aromatic dish that features cumin, coriander, saffron, black cardmom pods, bay leaves and boneless lamb.
Lamb tagine prepared with onions, saffron, tomatoes, squash and chickpeas. This recipe was adapted from a version by Martha Stewart.
(Pierna de Cordero Pascual Asada) Mediterranean inspired lamb recipe; a favorite for Easter.