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Lamb Recipe & Vino
SUBMITTED BY: Bill Abrahamson


This is really easy if you can get the right cut.  We've talked before about how it's important to form a relationship with someone at your favorite wine shop - and the same goes for great people at your favorite meat/butcher shop.  They can help you so much with their experience and expertise to make you the hero at your event or dinner.  The cut we are talking about is a boned butterflied leg of lamb, laid flat for grilling or oven roasting.  The reason the cut is important is because it allows the roast to cook evenly.  I love lamb.  I know they are cute little animals, but they are tasty!  And that is entirely their little can’t help themselves fault!  Roasted leg of lamb is a staple in the South of France, Greece, Italy and Spain!  The flavors are stonger than beef and that is good if you like it - and bad if you don't.  The texture of the meat is different too.  It's finer and tighter. The one thing that can ruin lamb is to over cook it.  When you roast it in the oven, you are  looking for an internal temp of 130 degrees and you are done!


INGREDIENTS
One 3 to 5 pound cut of leg of lamb butterflied, boneless and laid flat
lots of garlic cloves minced
2 T chopped rosemary
2 T chopped fresh thyme
1 1/2 t salt
1 1/2 fresh ground black pepper
3/4 cups olive oil


DIRECTIONS
Combine all ingredients and marinte in the fridge overnight.

Preheat oven to 475F and place lamb in a baking dish. Cook lamb for 20 minutes at 475 f, turning once at 10 minutes. After 20 minutes reduce heat to 350F and cook for 20 minutes more or until internal temp reaches 130F. Remove from oven, place on platter and use juices to make an easy pan gravy. Cut crosswise and serve with roasted veggies and garlic mashed potatoes.


WINES
We need something fruity, juicy and a little earthy - Pinot Noir comes to mind, but we want a wine with a little more body.  So that means Syrah, or a blend that has some Syrah.

J. Vidal Fleury Cotes-du-Rhone 2006 - $12
Perfect for a mid-to-late-winter roast, with lots of raspberry and earthy black cherry.  Great value!

Qupe Syrah Central Coast 2006 - $20
Again, nice jammy black raspberry and lusiousness with a hint of spice on the finish.

Wynn’s Coonawarra Shiraz 2005 - $20
Now we've cranked up the fruitiness and add some spicy blueberry fruit to the party!