This is a wine pairing that will rock your world!
Who doesn’t love hearing that sizzle as you throw a piece of raw meat onto that red hot grill? The taste buds start to salivate as the smokey aromas waft up, tantalizing your olfactory and conjuring up images of that first bite. Add some peppers, red onions, tomatoes, zucchini, and asparagus, all dowsed in EVOO, and you are on a roll, heading towards a blissful culinary experience.
All the while, you’re chatting it up with your best buds about the day’s round of golf, or the kids’ soccer game, and sipping on your favorite Old Vine Zinfandel, a wine pairing made in heaven.
It just doesn’t get much better than that, now does it?
Sherry’s 4th of July Roasted Leg of Lamb with Fresh Cilantro Mint Pesto
Marinated Barbecued Lamb
1 leg of lamb, bone in (about 6 to 7 pounds)
½ cup extra virgin olive oil
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
Combine all in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
Cilantro Mint Pesto
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts, chopped
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled and chopped
1/2 teaspoon coarse kosher salt
1/2 cup (or more) extra-virgin oil
Combine all ingredients in food processor and blend coarsely
Bring lamb to room temperature, about 1 hour, before grilling. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Remove lamb from marinade (discard marinade).
Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
Transfer lamb to a cutting board. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices. Top with cilantro mint pesto.
Suggested Wine Pairings:
Winemaker’s Tasting Notes:
“A huge, expressive, concentrated wine, the 2014 Gamba Estate Zinfandel offers all the characteristic satisfying and balanced ripeness and big flavor as the highly acclaimed 2013 (96 points – Robert Parker, Jr. The Wine Advocate). Soft layers of fig and blackberry, dark cherry, nutmeg and brown sugar, along with baked plum and vanilla dance on the palate. A welcoming acidity and well integrated oak behind the black and red fruit, deliver in spades on the mid-palate. Complex and layered, this glorious wine offers immense flavor and structure, and will stand up well to further aging.” ($40-$49)
This absolutely delicious proprietary blend is unabashedly California, with extraordinary perfume of blueberry pie, interwoven with violets, crushed blackberries and black raspberries.
An exciting new project, destined for wild success, this flawlessly constructed blend is driven by 59% Zinfandel grown on the rugged slopes of Howell Mountain, augmented with 31% Petite Sirah from 70 year old, dry-farmed vines in Calistoga, and completed with 10% Cabernet Sauvignon. Simply delicious and captivating! ($36-$45)
“Glorious aromas blueberry pie, fresh crushed herbs, violets, blackberry compote and a touch of vanilla soar from the glass. On the palate perfectly woven flavors of black raspberry, blackberry cobbler and a hint pepper spice enchant your senses. A seamless balance and mouth coating deliciousness caresses your palate with a long, luxurious finish that lasts nearly a minute.”
94 Points, Kevin M. Vogt, Master Sommeiler