Recipe by Kevin McCullough

Paired with Navarro 2003 Zinfandel

This fall dish brings out the herbal qualities in Navarro's 2003 Zinfandel. This special occasion cut of meat with pronounced and satisfying flavor deserves a wine with depth and structure. This wine and recipe pairing provides a taste exploration of Jacques Cousteaux-like proportion. This recipe employs a crusting effect from bread crumbs that is thick and flavorful. The crumbs magnificently exchange flavors with the meat during cooking, just like internal stuffing.

• 1 3 to 4 lb boneless leg of lamb
• 8 garlic cloves, peeled
• 6 lg. sprigs of rosemary
• 1 cup bread crumbs
• 1 egg
• 1 Tbsp., plus 1/2 tsp. salt
• 1/2 white onion coarse chop
• 2 tsp black pepper
• 6 Tbsp extra virgin olive oil
• 3/4 cup zinfandel
• Cooking twine

Rub leg of lamb with 4 of the garlic cloves, then when done, find cavities and insert the cloves within for roasting. Heat 5 tablespoons of the extra virgin olive oil in a large roasting pan, sauté the leg of lamb over medium heat, browning all sides of the meat evenly, then allow to cool on a cooling rack.

In a food processor or blender, put the garlic, rosemary leaves (discard stems), 1 tablespoon Extra Virgin Olive Oil, salt, pepper, and onion. Process until the rosemary is broken up into little pieces and the mixture is a coarse paste, do not over blend though. Empty mixture in a bowl, and mix in with the bread crumbs and egg with hands until a dough like texture is achieved.

Preheat the oven to 375 degrees.

Tie up the leg of lamb like a roast, with three vertical ties to insure the roast is securely one piece. Pat the top of the leg with paper towel to dry, then apply "stuffing" mixture to the top of the roast, covering completely. Roast for 30-45 minutes until the temperature tests internally with a meat probe to around 130 degrees. This will insure a medium rare cook on the meat. The "stuffing" should be golden brown on top, but not burned. The top can be brushed with Olive oil for additional crispness if needed or desired. At the end, separate oil from the pan drippings and discard. Take the remaining juice and heat on high heat, add the zinfandel and reduce while seasoning with salt. Serve on the side in a gravy boat.

Serves 6.