Rotisserie Leg of Lamb: 3 Pairings
At Goodkind, a Milwaukee neighborhood bar and restaurant, chefs Paul Zerkel and Lisa Kirkpatrick source the meat for their Rotisserie Lavender- and Anchovy-Rubbed Leg of Lamb from Wisconsin’s Pinn-Oak Ridge Farm. Before heading to the rotisserie, the lamb is generously massaged with lavender, anchovy, garlic, and olive oil. Plated with a side of beets roasted with herbs de Provence and sherry vinegar, this dish offers floral savoriness, earthy gaminess, hints of citrus, vinegar tang, and the smoky sweetness of caramelization. Co-owner BJ Seidel suggests three pairings for the dish.
Bourbon Barrel Scotch Ale | 9.5% ABV
Central Waters Brewing Company
This giant ale’s malt sweetness and caramelly barrel notes lovingly embrace the sugars from the browned lamb and roasted beets. The toasted oak character presents a woodsy smokiness that suggests grilled meat, while the lemon zest and vinaigrette dance with the carbonation to a fairly clean finish.
Fantasy Factory | 6.3% ABV
The pungent, floral hops from this IPA highlight the lavender, anchovy, and garlic rub on the lamb. Together with the malted barley sweetness, this pairing also intensifies the savory gaminess of the meat, while the bitter finish and ample carbonation clean up any residual lamb fat on the palate.
Oude Gueuze Tilquin à L’Ancienne | 6.4% ABV
Earthy, musty, and funky with a big hit of lemon zest, this Gueuze soars high above the dish before diving straight into each ingredient. It kisses the lavender and herbs, high-fives the earthbound gaminess and tightly hugs the acidity before it all disappears into a cloud of effervescence. ■