We’ll be dining on grilled butterflied leg of lamb tonight. We haven’t decided what we’ll be drinking with it, but here’s a short list of contenders. [level-members]
We’ll marinate the lamb before we grill it, probably in a marinade similar to the one in this SimpleRecipes.com recipe. Lots of flavor and no need for mint jelly. (Though if that’s your thing …)
The lamb itself shines through with all its flavor. The wine needs to match. My first thought is always Bordeaux. A big French red works wonderfully with this kind of meal. If you’re looking for a new world approach, California Cabernet might be your go-to wine. And don’t forget the Malbec from Argentina or Chile.
Enjoy! [/level-members]