Grilled Lamb
Match with Walnut Crest Shiraz

1 red bell pepper, roasted, peeled, and seeded (or 2 canned pimientos)
6 large cloves garlic, peeled
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons finely minced fresh parsley
½ cup red wine vinegar
1/3 cup vegetable oil
1 teaspoon dried oregano
½ teaspoon dried or fresh rosemary
3 racks of lamb (41/2 to 5 pounds total weight) or 1 (4-5 lb) butterflied leg of lamb

In a mortar or food processor make a paste with the bell pepper, garlic, salt and black pepper. Add the remaining ingredients, except the lamb, and mix to combine. Place the meat in a nonreactive deep dish or baking pan, and spread the marinade evenly over the meat. Cover, and marinate in the refrigerator 6 hours or overnight.

Remove the meat from the marinade, and reserve the marinade for basting. Grill the meat over moderate, direct heat, about 4 inches above the hot coals, basting with the marinade and turning frequently. The ribs will take 20 to 30 minutes; they should be fork-tender when pierced between the ribs. The leg will take 30 to 40 minutes, depending on the thickness of the meat and the temperature of coals. Let meat rest 10 minutes before carving; remember that it will continue to cook during this time.

Walnut Crest wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.