“Cooking with Wines” Series – Aussie Shiraz/Viognier
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“Cooking with Wines” Series – Aussie Shiraz/Viognier

Visit Us on the Web – Click Here Aussie Outback BBQ Leg of Lamb Ingredients: 1 Leg of lamb, abut 4-5 lbs. ¾ Soy Sauce 4 large Cloves of Garlic, crushed ½ Cup Chopped Fresh Mint 2 T. Rosemary 1 T. Coarse ground black pepper 1 cup of Water 2 Wine-DTC’s Aussie Shiraz/Viognier Directions: Combine the Aussie Shiraz/Viognier, soy sauce, garlic, mint, rosemary and pepper and pour over the lamb in a shallow baking pan. Refridgerate, covered 6 hours, turning the lamb frequently. Drain the meat but reserve the marinade. Grill the lamb on the BBQ about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes of grilling. Cut into very thin slices and serve, accompanied by corn on the cob, sliced summer tomatoes and a green salad. This dish goes great with Water 2 Wine-DTC’s White Sands Merlot! Share this Post on Facebook by Clicking Below:http://www.facebook.com/share.php?u=http://makingwineindenver.wordpress.com/2011/04/23/personalized-wedding-wine-cooking-with-wines-series--Shiraz-viognier




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