August 3, 2005

From the Burgundy Wine Company


Relief and Reds

After weeks of relentless heat and humidity, we are finally seeing the days of summer that we dreamed of last winter. At last we can venture outdoors for picnics and barbecues! As much as I enjoy the crisp and refreshing whites that the heat demanded, I am always delighted to return to reds.

The next time you fire up the grill, try this marinated leg of lamb. Although winter preparations usually call for big, lusty reds, taking it outside will bring a different slant. Serve it with a Mercurey to enhance the "herbes de provence" nuances, with a Givry whose lively acidity will play against the richness of the lamb, or a Côtes du Rhône to accent the earthy quality of the rosemary and thyme.

Slice some tomatoes and goat cheese, toss some white beans with chopped red onion, celery, parsley, olive oil and vinegar, add some roasted peppers and marinated artichokes and you'll have the perfect menu to celebrate easy summer living!

Marinated Leg of Lamb

From your butcher, get a boned and butterflied leg of lamb.

Immerse it in a marinade of red wine, chopped fresh rosemary, the leaves of several sprigs of thyme, several crushed cloves of garlic, salt, crushed black pepper and some olive oil.

Marinate 4 hours or overnight.

Cook on a hot grill, turning often, for maximum crustiness and a medium rare temperature.

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