Spring is here, which means it’s time to create sensational wine and food pairings that bring out the best of the season. While temperatures still hover between chilly and warm, a red wine and roasted leg of lamb are the perfect option.
Cabernet Sauvignon is well suited for the transition to warmer temperatures, as the bold, bright red and black fruit flavors with hints of spice pair easily with both hearty and lighter fare. “Cabernet Sauvignon is more versatile than most believe. It can be enjoyed with different cheeses, meats, vegetables, and even certain types of fish,” says Molly Hill, Winemaker at Sequoia Grove Winery.
Listen to Molly Hill’s interview on Inside Wine Podcast: Sequoia Grove Winemaker Molly Hill Talks Napa Valley Wine
For a classic bottle, consider Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon. This tempting red wine maximizes the distinct flavor characteristics of its origin, the Rutherford Bench, one of Napa Valley’s most revered growing regions for Cabernet.
At your next spring dinner, try the Sequoia Grove 2018 Napa Valley Cabernet Sauvignon, a full-bodied wine featuring notes of sweet vanilla and spice, followed by blackberry, strawberry, and berry pie aromas. For a timeless pairing, try this recipe for Roasted Leg of Lamb. This dish balances well-seasoned lamb with the acid in citrus to create a delicious pairing for this elegant Cabernet Sauvignon.
Roasted Leg of Lamb
- 2 teaspoons fresh thyme leaves
- 2 teaspoons minced fresh rosemary leaves
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons orange juice
- 3 tablespoons Dijon mustard
- 1 (4 to 5 pound) boneless leg of lamb, butterflied
- 1 teaspoon salt
- Squeeze of lemon
- Freshly ground black pepper
- In a food storage bag, combine thyme, rosemary, garlic, onion, oil, vinegar, orange juice and mustard. Mix well.
- Add the leg of lamb; seal the bag and turn to coat. Massage the meat through the bag for a few minutes to help the marinade set in. Put the storage bag into a large roasting pan to marinate for 24 hours in the refrigerator.
- Preheat oven to 350 degrees F.
- Remove the lamb from the marinade and place in shallow roasting pan. Season with the salt, pepper and squeeze of lemon.
- Roast, uncovered, basting with the remaining marinade several times while roasting, using all the marinade
- Roast for 50 to 70 minutes or until an instant read meat thermometer registers 140 degrees F for medium rare, or 150 degrees F for medium. For food safety, cook to a minimum of 140 degrees F.
- Remove from oven, cover with foil and let stand for 15 minutes before serving.
- Carve into slices against the grain. Serve with the sauce that forms in the bottom of the pan and a side of mixed root vegetables. Pair with a glass of Sequoia Grove Napa Valley Cabernet Sauvignon for a delightful meal experience.