Pairing of the Day: December 20-24, 2010
For this dish, Corey Lee sources lamb from the Northern California coast that feed predominantly on salty grasses. He likes cooking the meat in a salt crust to echo its naturally briny edge, then garnishing the dish with succulents like sea grapes and sea beans. Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes.
Pairing: Medium-bodied Italian red: 2007 Calea Nero d'Avola.