Yesterday we went to Matanzas Creek Winery, hoping to see their lavender fields in bloom. Looks like we are about two weeks too soon...lots of buds but few were blooming. They have acres and acres of blooms later this month and a big-deal Lavender and Wine weekend at the very end of June. Guess I could have put some lavender from my shrub into the marinade but didn't think of it...maybe next time.
Lamb in Red Wine Marinade
6 oz. dry red wine
2 cloves garlic, minced
1 tablespoon Dijon-type mustard
1 tablespoon balsamic vinegar
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
about 2 tablespoons fresh rosemary (OK if still on the stem)
1 lamb roast (we like a leg of lamb with the bone removed but this will work for lamb steaks and lamb rib roast, too)
Place all the marinade ingredients except for the rosemary in a large bowl and whisk to combine. Lay a gallon size zipper lock plastic bag in a large baking pan, carefully un-zip and place the rosemary and them lamb in the bag. Add the marinade. Close plastic bag. Let marinate at room temperature for an hour, then turn the bag over and let the other side marinate for an hour. If there is time, continue to marinate in the refrigerator, turning occasionally. Have never marinated the lamb for longer than 8 hours, but more might be OK.
Remove lamb from the marinade and discard the marinade. Grill the lamb on a prepared grill to the degree of pinkness you desire. Serve at once.
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