Pairing Recipe with Sancos (Mezcal)

The hot days just keep on coming, don't they?
How is everyone feeling?

Far from having summer fatigue, my appetite is unstoppable.

Today I'm introducing a Mezcal I've been totally hooked on lately,
Sancos! At 40% ABV, this Mezcal is gentle for a Mezcal, has a bit of sweetness, and isn't overly smoky. If you like tequila, you'll surely find this Mezcal easy to get into!

And since it pairs perfectly with food,

today I made lamb steak so I'll introduce the
recipe.

This lamb steak was actually included in the Meat Guy starter set I introduced before.

Seriously, the starter set sends so much meat that I can't finish it all. (I still have the bone-in pork left... lol)

Preparation starts the day before.

Once the meat is thawed,

put it in a Ziploc bag

with an appropriate amount of honey,
rosemary (we grow our own),
grated ginger and garlic to taste,
a little lemon—fresh is fine too 🙆,
add olive oil, and then season with salt.

Massage it in, lay it flat, and keep it in the fridge so the flavors meld.

The next day, I make the side dishes for the steak, but since I only had carrots, komatsuna, and onions in the fridge, I started with
carrot glacé.

If you're careless with how you cook carrots, they end up with a taste I personally dislike
(like just boiling them),so

I'll season them carefully.

With plenty of butter and beet sugar,
simmer with water and a little honey.

Once you've washed the frying pan,
heat it up well and add a little olive oil.

Line up the lamb, the star of the dish, and sear it.

Once one side is nicely browned,
lower the heat to cook it through, and that's it.
In the same pan, sauté sliced onions until soft, then add the komatsuna.

Plate it while it still has a bit of a crunch.

A slightly luxurious lunch that pairs perfectly with Sancose Soda is ready! ☺︎⭐️