Say 'Cheers' to Grilling And Good Wine

Most Americans like Grilling and good wine would agree that nothing compares to a perfectly grilled steak, a tender pork loin or possibly a delicious cut of lamb – especially when paired with the optimal glass of full-bodied wine.

Say ‘Cheers’ to Grilling And Good Wine

Australians also share a true passion for barbecuing. While the folks down under are reaching for their “shrimp on the barbie” or their pork, ribs or steak, additionally they tend to grab their favorite drop of wine. Quite often, that wine is a Shiraz, the hallmark grape of Australia. Shiraz, having its rich fruit character, seems perfectly worthy of taking on many of the big, bold tastes coming away from the Grilling and good wine.

Say ‘Cheers’ to Grilling And Good Wine Preparation

One Australian winery specifically has long been acknowledged to create approachable, award-winning Shiraz wines which can be right for every time of the year, however, they are especially in the season if it is time to stir up the Grilling and good wine. The Wyndham Estate winery, in Australia’s famed Hunter Valley wine growing region, is well known throughout the world as “the place where Australian Shiraz began.”

The following recipe is definitely an example of the type of entrée that pairs well that has a full-bodied Shiraz, like Wyndham Estate’s Bin 555. Wyndham Estate wines are available nationally and imported by Pernod Ricard USA.

BARBECUED BUTTERFLIED LAMB WITH MINT

1 (5- to 6-pound) leg of lamb, boned and trimmed

3/4 cup balsamic vinegar

1/3 cup mint jelly

1/3 cup minced fresh mint leaves (keep a few leaves for decoration)

Salt

Pepper

Say ‘Cheers’ to Grilling And Good Wine Preparation complete

In single 1/2 quart pan over medium heat, provide a boil the vinegar and mint jelly. Stir in mint leaves and pour evenly over lamb. Cover and chill a couple of hours or up to and including day, turning meat over occasionally.

Barbecue over medium heat, turning meat to brown evenly; baste with marinade. For rare meat, cook about 40 minutes or until a thermometer reads 140 degrees in the thickest division of meat. Rest cooked lamb for 5 to ten minutes. Garnish with mint sprigs. Slice meat thin. Season to taste with salt and pepper.

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