One very good thing this time of year is the usual sale on lamb in the week following Easter. What wasn't sold for the holiday sells for less about a week later. Taking advantage of this I picked up a leg of lamb for a very good price. Since I wasn't planning a party I de-boned the leg and cut it into one large roast and three smaller ones. Three were tightly wrapped and frozen and one was butterflied and grilled.
After flattening it out with lots of small cuts the lamb was sprinkled with granulated garlic, onion salt, a pinch of cumin and some black pepper. It marinated in the refrigerator for about three hours. While the grill was heating I smashed some garlic and salt together, added chopped rosemary, a little bit of fresh mint, some Dijon mustard, some red wine vinegar and some olive oil. All that was whisked into an emulsion. I put a very light coat on one side of the lamb and tossed it on the grill for three minutes, turned the roast and put a liberal coating on the just grilled side. After three minutes over direct heat the meat was moved to a cooler section of the grill to finish cooking.
Wonderful nose of fruit and leather. Flavor full of blackberries, some blueberries and a hint of coffee. Full flavored, good acid, firm tannins and a long finish that ended with a hint of dry earth. Nicely balanced wine and somewhat understated for California. With the lamb it was even better. The wine and the light smoke on the lamb really hung out together in the mouth and they were a very happy couple.
Along with the lamb there was some pasta with sour cream, fresh mint, a little Pecorino Romano cheese and cracked black pepper.
14.5% alcohol and $18.
The finished plating is after the break.