Making a croquette from lamb sounds a bit unusual, but using slow braised neck and all of its gelatinous wonderment makes such a surprise when you crack through the golden crust! Paired with a salsa verde, it’s piquant-licious…I usually pair this croquette with a grilled or seared tender cut of lamb, such as the cutlet, loin or rump.Wine match Yabby Lake Single Vineyard Chardonnay 2010, Mornington Peninsula, Vic
This is a dish of beautiful contrasts; the rich and gelatinous lamb with the piquancy of the lemon, capers and parsley in the salsa verde. A mouthful of hot crispy croquette with a dollop of salsa verde needs a wine that can cut through the fat and also resonate with the bright and citrus-y accompaniment. Modern Australian Chardonnay can do just this. With emphasis on clean acid lines, light lemony flavours and a mineral background, it has the weight to match the flavours and the acid to clean to palate.
-Dan Coward