Spicy and dark Carignane, a red grape typically grown in Spain and southern France but occasionally found in California, is fantastic with this herb-infused lamb.
This lamb comes out restaurant quality. To maximize the flavor, you need to use freshly cut rosemary...so fragrant. I added a cup of white cooking wine and the vegetables combined with the drippings created a gravy that was to die for. I also suggest that you double the carrots because after they soak in the gravy, they taste delectably good.Read More