Moroccan-Spiced Lamb with Date Barbecue Sauce
The date barbecue sauce can be kept in an airtight container and refrigerated for up to 3 days.
Marnie's first wine pick—a full-bodied Malbec from Argentina—unexpectedly clashed with the slight heat in the glossy glaze. ("Even pros make mistakes," she admitted.) Then she switched to a Chilean Cabernet Sauvignon. The spices in the sauce brought out the wine's dark, sweet fruit. "How can I compete with a Tripel ale, though?" she said about beer expert Sam Calagione's choice, one of the most full-bodied types of Belgian ale. With its complex and fruity aromatics, the creamy Westmalle Tripel ale proved to be a top-notch pairing for the lamb.