Pairing with Cabernet Sauvignon

Often in summertime, we turn to the grill in order to satisfy our needs for a hearty, meaty meal. When the earthy, head-strong flavors of Cabernet come into play, it's time to pull out all the stops and find a plump leg of Anderson Valley lamb, remove the bone and marinate the butterflied leg for a day prior to cooking. Never skimp on marinating time when it comes to a good cut of meat. Such meat, when properly grilled to medium rare perfection on a hot grill, tends to yield flavors which compliment the coffee and licorice nuances found in the Cabernet Sauvignon. It's an easy dish which makes for a wonderful base for a meal with a Mediterranean influence.

• 1 boneless leg of lamb (about 4 lbs)
• 1/2 cup Extra Virgin Olive Oil
• 6 garlic cloves, chopped
• 1 Tbsp. dried oregano
• 2 sprigs rosemary, bruised
• 2 tsp. sea salt
• 1 1/2 tsp. fresh coarsely ground pepper
• 2 tsp red wine vinegar
• 1/4 cup Navarro Verjus or lemon juice
• 1 ziploc bag

Combine olive oil, garlic, oregano, rosemary, vinegar, verjus, salt and pepper into the bag, and mix thoroughly. Add the leg of lamb and marinate for at least 8 hours, but preferably overnight, turning when possible. Remove from refrigeration and let the meat get to room temperature while grill is being prepared.

Heat coals, preferably mesquite charcoal (not to be confused with mesquite chips, don't use those), in grill to medium hot heat. Grill the lamb for about 10-15 minutes, allowing flames to lick the meat and char the flesh, though do avoid big flare ups, which will happen due to the olive oil. Cover the grill to extinguish any major flames. Once lamb is done, transfer to cooling plate and let it rest for about 15 minutes, covered, before slicing the lamb. Serve with roasted tomatoes and grilled zucchini, and a yogurt mint sauce, or plate it with some fresh ratatouille and rice.

Serves 6