Recipe Match for Cabernet Sauvignon

Marinated, Grilled Spring Lamb

Recipe courtesy of chef Michael Lomonaco, Porter House New York


• 1/2 young spring lamb, 10 to 15 pounds, cut into several large pieces: leg, shoulder, loin and rib section
• 1 to 2 large bunches fresh rosemary (about 2 ounces each)
• 15 garlic cloves, peeled and crushed
• 2 small white onions, peeled and thinly sliced
• 1 cup extra-virgin olive oil
• 2 lemons, cut in 1/8-inch wedges
• 1 teaspoon coarse kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper


1. Divide the lamb among several large containers suitable for holding the marinating meat in a refrigerator.

2. Combine the rosemary, garlic, onion, oil and lemon in a large bowl, and then divide equally among the lamb portions.

3. Season the lamb with salt and pepper, and toss again before covering with plastic wrap and refrigerating for 24 hours.

4. The next day, preheat an outdoor grill to medium-high heat. Season the lamb again with coarse salt, and place the marinated lamb sections on the grill, being careful not to crowd them.

5. Grill the lamb, moving and turning the pieces periodically to prevent scorching. Using an instant-read thermometer, cook to an internal temperature of 135° F, approximately 20 to 22 minutes per side for a total of nearly 45 minutes. The lamb should be cooked slowly but thoroughly to develop the best flavor.

6. When cooked, remove and allow the lamb to rest on a platter for 15 minutes before further carving and sectioning of the various cuts of meat. Serve small portions of each section for a variety of flavor and texture. Serves 8 to 10.