Cathal Armstrong's family always celebrated the end of Lent with lamb, and preparing the meal became an all-day event that left the adults "snoring on the couch." Cathal's preparation for lamb nowadays isn't exhausting at all: He rubs the loins with herbs, garlic and shallots, then ties them up, sears them and finishes them in the oven. The result is succulent, delicately flavored meat. More Lamb Recipes
This lamb could pair successfully with many red wines. Its fragrant crust, though, makes Pinot Noir a particularly good option, especially Pinot from Oregon's Willamette Valley, which tends to be more herbal and delicate than California Pinot.