I've acquired a 1 and half pound boneless leg of lamb that is currently marinating in garlic and mint.
I was going to roast it in the oven with some wine as the base of a sauce, but I can't really figure out what type of wine to use. I have a lovely red Merlot, but do you think that's going to over power anything?
Let me know what you think!
I was going to roast it in the oven with some wine as the base of a sauce, but I can't really figure out what type of wine to use. I have a lovely red Merlot, but do you think that's going to over power anything?
Let me know what you think!