Leg of Lamb and...?

Both are young, but I think the lesser evil would be to open the Bella's.

I did one on the grill last night and served the '03 Gemstone Facets red. It was perfect, really brought out the flavor of the lamb.

Nothing says lamb quite like a Shiraz.

...Rioja!!!

we feature a roasted leg of lamb at my greek grill in lincoln. by using only lemon, olive oil, garlic, white pepper, salt and oregano, the natural game flavors of the meat really shine. We pair this with the tsantalis xinomavaro or the boutari naoussa grand reserve. Of course, you may want to drink a bordeaux with a more complicated preparation.

Dounds excellent. Do you use the lemon juice only at the end? I'm assuming you brush w/ evoo and season with the other ingrediants, then drizzle lemon jiuce after roasting.

Neither, save the wine for better company?

I had the same dinner paired with a 1996 Martinens Margaux over New Years last year. Great combination. I guess it depends on what kind of mood you are in or what kind of side dishes you are serving with the meat. I personally like rosemary and garlic red potatoes roasted in olive oil with a little asparagus on the side.

Something with a little more kick might deserve the Shiraz, but as posted above, there's something natural about lamb and Aussie wine. Kind of like pizza and beer.

I did the Shiraz. It went pretty well. Tasting notes will be provided when I get home from Michigan.

I did not know they make Shiraz in Michigan?

can you get your hands on a nice cote rotie? now that would be perfect!

quote:

Originally posted by Opus Two:
I did not know they make Shiraz in Michigan?

Read much?

Anothe vote for shiraz or southern Rhone.