The 2018 Rutherford Cabernet Sauvignon is an ideal pairing with the spring roast leg of lamb. The herbaceous salsa verde echoes some of the wine’s aromatics, and the garlicky lamb intertwines with the lush tannins and balanced acidity.
1 whole bone-in spring leg of lamb, 4–6 pounds
3 large garlic cloves, peeled and cut into 12 slivers
1/4 cup olive oil
Sea or kosher salt
Freshly ground pepper
1 tablespoon each chopped fresh savory, thyme, and rosemary
Glass of white wine
Spring Garlic Salsa Verde
1/4 cup minced spring garlic
3 anchovy fillets, minced
1/4 cup chopped capers
Grated zest of 2 lemons
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon
1/4 cup chopped fresh mint
1 cup olive oil
Sea or kosher salt
Spring Garlic Salsa Verde
Combine all ingredients except the salt in a small bowl. Adjust for salt, cover, and set aside.
The salsa verde may be made several hours in advance.
Trim off the excess fat from the lamb, leaving a thin layer of fat. Make about 12 incisions around the thickest parts of the leg and insert the garlic slivers. Rub the meat with the olive oil, then generously season with salt and pepper. Massage the herbs into the meat. Loosely cover the meat with plastic wrap and refrigerate overnight. Remove from the refrigerator 2 to 3 hours before roasting.
Place a rack in the middle of the oven and preheat to 450°F.
Place the lamb on a rack in a large roasting pan, thicker side down, and roast until browned all over, 25 to 30 minutes. Remove the lamb from the oven and reduce the temperature to 350°F.
Flip the leg over, with the thick side up, pour the white wine in the bottom of the pan, and return to the oven. Roast the lamb, basting with the pan juices every 20 minutes, until the internal temperature reaches 130°F to 135°F for medium-rare. Remove the lamb to a carving board, loosely cover with foil, and let rest for 20 minutes. Slice the meat against the grain and serve with the Spring Garlic Salsa Verde.
This recipe pairs beautifully with our 2018 Rutherford Cabernet Sauvignon
