One of the first red grapes curious wine tasters experience is Cabernet Sauvignon. Not only is it a strong factor in France’s world-renown Bordeaux region, but across the globe it is the 3rd most widely planted red wine grape following Grenache and Merlot. It is planted everywhere where the goal is to produce premium wines. Cabernet grows as far north as Canada and the Ukraine as well as the hot-house areas of Lebanon’s Bekaa Valley. Even Zimbabwe in southern Africa now has over 100 acres.

On its own, this grape, like all the other thoroughbreds, shows a wealth of flavors. Green bell pepper or green olive flavors are typical of grapes grown in cooler areas, black currant fruit flavors are characteristic in the warmer regions. In Bordeaux, sometimes you can taste tobacco and chalky notes. When blended with Merlot, it can make red wines of great structure and balance as well as age-worthy complexity.

Ingredients

Preparation

Preparation

Place lamb in shallow glass dish. Using the point of a sharp paring knife, cut 16 slits, evenly spaced, throughout the meat surface; tuck a garlic sliver in each. Sprinkle meat lightly with pepper. Combine oil, wine, vinegar, mustard and rosemary in a small bowl; whisk until thickened and blended. Pour over lamb, turning to coat all sides. Cover and chill for at least 1 hour. Drain lamb well, reserving marinade; bring meat to room temperature, about 1/2 hour. Place lamb, fat-side-up, on rack in roasting pan. Roast in preheated 350°F oven for about 11/2 hours, or until meat thermometer, inserted into meat (away from fat and bone) registers 145 degrees for medium-rare. Baste with 1/4 of the marinade four times during roasting. Remove lamb from oven; let stand 5 minutes before carving. Sprinkle with salt to taste.

Makes 6–8 servings.

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