New recipe, May 28, 2012

Provençal Leg of Lamb from the June 2012 Food and Wine. Delicious! Served with grilled summer squash and grilled onions, and a salad of mixed green from the garden,

We give the lamb a 4--fantastic flavors, but we would have liked them even more in the center of the meat. We marinated 24 hours, but the recipe allowed for 48, so we would try that next time. Also, reserving a little marinade for a gravy might have sent this over the top.

Wine: Bookcliff Vineyards Reserve Cabernet Franc 2009--great match!