Turned out great!! Paired with about 5 different styles of beers tonight, strong ale, Barleywine, Imperial Stouts all paired well with the meat....the lowest alc. was about 9%, the highest was 15.1% WoW!!!

quote:

Originally posted by vinosnob:
Just did one tonight. 400 for 30 min., 350 for 1hr. Rubbed down with evoo, garlic, rosemary, salt, pepper. Resting right now, but first tastes were divine!

15.1, The Beast?

I like to roast my garlic before using it often, to get a sweeter garlic flavor, rather than the sharpness that fresh garlic has, as when inserting garlic into roasts that only hit around 140 degrees in the middle when they are done...the garlic never gets cooked. You have to use several times as much garlic. In a pinch for time, or laziness you can also just slice the garlic thinly and saute it in olive oil at a temperature just low enough not to brown it. It also doubly serves to infuse the oil with garlic, or other herbs should you so desire...Anyhow

Correct. Yum!

quote:

Originally posted by Numenor:
15.1, The Beast?

I'm going to do one Sunday with lots of garlic and rosemary. I have some Cabs from Napa that I was thinking would go well. Any more info for parings, I'm all ears (or eyes in this case.)

Aussie shiraz or Rhones, either northern or southern, match very well.

Since everyone has one of these laying around a 1985 Kenwood cabernet I Made leg of lamb for Valentines day in 2005 and the 2 went together well, in my opinion. So I would say anything with a little age on it.

quote:

Originally posted by bman:
Aussie shiraz or Rhones, either northern or southern, match very well.

This calls for my Two Hands Bella's Garden. Can't wait.

I think that would be a very good match!

quote:

Originally posted by Berno:

quote:

Originally posted by bman:
Aussie shiraz or Rhones, either northern or southern, match very well.

This calls for my Two Hands Bella's Garden. Can't wait.

I love leg of lamb. I marinate mine in a mixture of red wine, a little balsamic vinegar, worchestershire sauce, chopped garlic, olive oil, and salt and pepper. I usually leave it overnight. Then I roast with crushed garlic cloves inserted in small holes. I've butterflied it too then stuffed fresh herbs in the center while baking. It comes out so good this way.

We made a butterflied BBQ leg of lamb today that we first marinated for several hours in a sealed freezer bag in hoisin, curry powder, minced garlic, sprigs of anise, and lime juice. Then, just before putting it on the BBQ (30 mintes on high) we put on some nice dry mildly spicy rub we got in Chicago at the CDP this past summer.

Given the different thicknesses of the meat in different places, we got some bits, rare, medium rare, and medium well, which was fine because my wife and son like it a bit more cooked than do I.

As Curly of the Three Stooges would have said, it was "Supoiwb!"

Especially with 2004 Cline Ancient Vines carignane (see TNs), which matched pretty much perfectly with it.