2000 Texier Brzme VV

M

MLipton

Mark Lipton
With a dinner of grilled, butterflied leg of lamb prepared la SFJoe (coated with macerated herbs and garlic in EVOO prior to grilling), we opened a bottle of 2000 Texier Ctes du Rhne "Brzme" Vieilles Vignes. Straight out of the bottle, the wine showed vibrant, pure red fruit with an acidic backbone and later turned smoky and meaty as the fruit receded. Altogether sensational with the lamb, too, the bottle disappeared on a sultry, hot Midwest late summer night, as did most of the lamb.

Mark Lipton
 
Kind of you, old bean, but it seems a bit much to claim credit for a recipe that is surely a few millenia older than I am, aging though I continue to do...
 
originally posted by SFJoe:
Kind of you, old bean, but it seems a bit much to claim credit for a recipe that is surely a few millenia older than I am, aging though I continue to do...
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Hey, I am a scientist, old thing! I'm just too lazy to cite the primary literature, so I went for a recent review article.

Mark Lipton
 
butterflied leg of lamb prepared la SFJoe
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that's funny, I was grilling one of these over the weekend, and guess which ghostbuster I called
 
originally posted by MLipton:
grilled, butterflied leg of lamb prepared la SFJoe (coated with macerated herbs and garlic in EVOO prior to grilling)
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How long do you coat the lamb?

Do you macerate the garlic with the herbs? Overnight? Then on the lamb overnight? 2-day process?

I have one last bottle of the 1999 Mise Tardive and this sounds like a good use for it.
 
originally posted by VLM:
originally posted by MLipton:
grilled, butterflied leg of lamb prepared la SFJoe (coated with macerated herbs and garlic in EVOO prior to grilling)
Click to expand...

How long do you coat the lamb?

Do you macerate the garlic with the herbs? Overnight? Then on the lamb overnight? 2-day process?

I have one last bottle of the 1999 Mise Tardive and this sounds like a good use for it.
Click to expand...
Lucky you.

I would probably drink that wine with something a little milder. This lamb gets into Bandol territory for me.

I wouldn't do anything so lengthy, personally. chop, mix, apply, maybe give it a couple of hours in the fridge and a few minutes to warm up.

The key thing is to pound the lamb into roughly uniform thickness so it cooks correctly.
 
so, do you place the pounded-to-uniform-thickness butterflied leg on direct flame, or is it better slow cooked outside the beltway ?
 
originally posted by .sasha:
so, do you place the pounded-to-uniform-thickness butterflied leg on direct flame, or is it better slow cooked outside the beltway ?
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I like some char, but you may need to finish it off the flame.
 
originally posted by .sasha:
so, do you place the pounded-to-uniform-thickness butterflied leg on direct flame, or is it better slow cooked outside the beltway ?
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Direct flame for me. I make sure that there's not so much oil on the beastie as to cause significant flareups, but since I'm a bleu meat kinda guy, some char is appreciated. SFJoe: Bandol was the alternative for this meal, but that Brzme was just calling to me down in the bat cave.

Mark Lipton
 
How come you guys discard the very flavorful bone part of the leg of lamb? I find that part needs it more than the shoulder, say. You could always debone, pound, retie, roast/grill.

Or maybe you can't grill string.

Hm.
 
originally posted by Sharon Bowman:
How come you guys discard the very flavorful bone part of the leg of lamb?
Hm.
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i'll do boneless leg on the grill because it reduces the grilling time by a lot.
 
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