Firesteed Wines

Spring 2008

Food Thoughts It's springtime! The days are definitely becoming longer. The vines are growing aggressively; just what they should be doing at this time of year. Now it's onto the bar-be-que season!

When we have visitors, I often grill outside. The summertime weather here in the Pacific Northwest is normally sunny and warm with very little rain...almost the opposite of winter's rejuvenating deluges. Lamb is a house favorite. Here is a recipe that goes equally well with Firesteed Pinot Noir and Firesteed Barbera:

Howard's Grilled Lamb

Ingredients

1 boneless leg of lamb, butterflied

Marinade

1 tsp. ground ginger

4 cloves garlic, crushed

1 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. dried rosemary

3 bay leaves, crushed

1 tsp. dried thyme

1 tsp. ground sage

1 tbs. soy sauce

1 tbs. balsamic vinegar

1 tsp. lemon juice

3 tbs. olive oil

1 tsp. liquid smoke

Directions

In a bowl, mix the marinade ingredients well. They should form a 'syrupy' paste. Place the meat in a roasting pan or bowl and spread the marinade evenly over all of the meat. Let the meat marinate for at least 30 minutes. Two to three hours would be ideal.

Grill over medium coals, turning once until desired doneness achieved. I use a Weber kettle and it usually takes 7-10 minutes per side with the dome on.

Serve with Firesteed Pinot Noir or Firesteed Barbera. Try it and let me know how you like it.