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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Grilled Lamb with Cumin - Wine Choice 8 lbs. leg of lamb, boned & butterflied 1 medium onion 6 medium cloves of garlic ½ cup olive oil ¼ cup lemon juice 1 ½ tsp. ground cumin 1 tbsp. Paprika 1 tsp. cayenne pepper 1 tsp. coriander ¼ tsp. pepper Combine all ingredients except lamb in a food processor until it makes a paste. Spread the paste over the lamb and place in a large non-aluminum container. Let it marinate while the broiler heats up, or overnight. Heat the broiler and broil lamb, covered, for 10-12 minutes on each side until the thickest parts of the leg are medium rare. Cooking time will depend on how completely it has been butterflied. If the muscles are intact, it will take longer to cook. Let the lamb cool for 10 minutes before cutting into thin slices. Serves 8-10.
I saw this meal in my mind's eye as soon as Karen first told me about it, and an old rule came back to me: lamb pairs with Bordeaux.
I suppose that is true, since it was so often repeated through the years. The problem was that there was no Bordeaux in the racks under the stairs, and no matter how much I might like to fantasize about it, I was not going to spring for a bottle of Chateau Petrus here. There are other, far less pricy Bordeaux bottles to choose from, but I like to pick American wines to pair with these meals. I thought I would stick to that plan this time.
I know that most red wine in Bordeaux is made from Cabernet Sauvignon, Cabernet Franc, and Merlot grapes, with the Merlot bringing softness to the vigor and tannins of the Cabernets it is blended with. I thought about that; there were certainly lots of fine American Cabernet Sauvignons and Merlots out there, plus some fine Meritage blends.
I thought some more. The cumin crust on this lamb should change that a little. Somehow I thought a big California Cabernet might be too dry or too tannic for the meal. The Merlot, perhaps; I had a feeling a Syrah or a Red Zinfandel might be the way to go, a wine with a little more fruity feel and taste.
I looked to see what we might have around. There was a Titus Zinfandel Old Vine Redwood Valley Mendocino that seemed like a possibility, a Columbia Crest Winery Merlot Columbia Valley that might do. But my mind seemed to be drifting towards a Syrah and the only Syrah we had was, well, a Shiraz. A Rosemount Shiraz, the Australian version of the Syrah grape -- and I had said I was going American.
Oh, well, what's another trip to the wine store? I trundled off, and in due time the salesman convinced me that I should try the Francis Coppola Syrah Diamond Series Green Label. He spoke of deep hues and a nose of plum, of tastes of ripe raspberries and black currants, of a finish of chocolate and pepper. I think he might be right (he was the last time I trusted him) and I am sure he believes his word picture sold me. The truth is I liked the label, and the talk convinced me I would not be making a mistake in buying the wine.
If you are having guests for Easter, you'll want more than one bottle, and probably a white as well as a red. Here I often go with an Italian wine traditional in many families for Easter: Mastroberardino Lacryma Christi Bianco, grown in the ashes of Mt. Vesuvius.
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Last modified: August 07, 2007 |
