Inspired by my wife’s Greek family heritage, this Roasted Leg of Lamb recipe makes for a fun, festive main course at a winter dinner party, with its warm spices and rich flavors. The sumac dry rub–product of tinkering with my newest kitchen gadget, a dehydrator–is easy to prepare in advance and brings an exotic touch to the meat. I was also flattered that Wine Enthusiast selected this dish as its recipe of the month in the December 15th issue. Learn more about dehydrating fruits, vegetables and herbs in our new edition of Estate Tales.
Summary: Ideal for your last dinner party of the winter season, this recipe is both bold in flavor and simple to prepare, allowing the cook to spend more time enjoying guests. A simple Greek salad, grilled pita, tzatziki and Cabernet Sauvignon make the meal complete.
Preparation time: 20 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 8
Photo by Wine Enthusiast Magazine
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