South African Shiraz-Braaied Lamb

This 4-hour, shiraz-marinaded lamb leg or shoulder, grilled over the braai to perfection, is best savored on a summer evening alongside a glass of Shiraz for a perfect pairing.

INGREDIENTS:

750 ml Shiraz wine

1.5 kg lamb leg or shoulder, bone-in

4 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

Salt and black pepper to taste

INSTRUCTIONS:

• In a large bowl, mix the Shiraz wine, minced garlic, olive oil, rosemary, thyme, ground coriander, and ground cumin to create the marinade.
• Place the lamb in a shallow dish, and pour the marinade over it. Cover and refrigerate for at least 4 hours or overnight.
• Preheat the braai to medium-high heat.
• Remove the lamb from the marinade and pat it dry with paper towels. Season with salt and black pepper.
• Grill the lamb over indirect heat for about 1.5 to 2 hours or until it reaches your desired level of doneness, turning occasionally.
• Let the lamb rest for a few minutes before carving. Serve with a glass of Shiraz for a perfect pairing that highlights the wine's fruity and spicy notes.