Barbecued Leg of Lamb
- Recipe by Steven Raichlen
Round out the saltiness and smokiness of the lamb with an intense and spicy Australian Shiraz or Shiraz blend, such as the 1999 Rosemount Shiraz or the 1997 Wolf Blass Cabernet Sauvignon-Shiraz Red Label.
Search for easy-to-find rich, smoky-plummy shiraz
Barbecued Leg of Lamb
- Recipe by Steven Raichlen
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© Amy Neunsinger
Barbecued Leg of Lamb
This recipe has not yet been reviewed.
- From All-American Grilling, Best Wines for Barbecue
- Published June 2000
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