Big pieces of meat like leg of lamb generally cook unevenly—the meat closer to the bone will inevitably be pinker than the meat nearer the edge. This can be an advantage when entertaining because it means there should be something for everyone, from guests who like their meat rare to those who prefer it well-done.To make Lamb Salad with Arugula and Raspberry Vinaigrette: Reserve 1 pound of lamb. More Lamb Recipes
Mourvèdre, one of the main red grapes of the robust, intense wines of southern France, often has a gamey character that complements lamb, especially in this garlicky dish. Mourvèdre reaches its peak in the wines of Bandol, in Provence.