Pair with a Cabernet Sauvignon to complement the smoky, herby, crispy, salty lamb flavors
Chances are the thought of lamb roasting on a rotisserie may be equal parts enticing and terrifying. Admittedly this is a more ambitious dish than those with directions saying “ Remove the outer layer of plastic and microwave for 2 minutes”, but not as complex as you might expect, or fear.
Rotisserie fans know that once you get your roast beast between the forks, it does all the work, continuously basting the meat to keep it moist while the outside roasts to a delightful crispness.
Roasted lamb is a special treat with rich, succulent, lamb flavors with smoky, herby, crispy, salty bits. For this bold preparation we’ve gone with a bold Washington Cabernet Sauvignon. Full of dark fruit flavors and dried herbs that enhance the smoky flavors from the rotisserie with body and acid to provide a good balance for richness of the lamb.
