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Pairing of the Day: December 20-24, 2010

Slide 3 of 5

Salt-Baked Leg of Lamb with Olive Oil Potatoes

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.

slideshow  More Lamb Recipes

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