Recipe: Marinade for leg of lamb

This marinade for leg of lamb is a Sunday family classic when the warm season arrives. Lamb is best from April to July, when mountain-pasture animals are at their peak. Since these Mediterranean herbs (lavender, marjoram) arrive fresh at the market in May-June, choose fresh over dried whenever you can. For wine pairings, keep it simple: a Côtes du Rhône village or a Beaujolais cru (Morgon, Régnié) stands up well to the meat's richness and sauce. A dry Sancerre or Chablis also works, especially if serving the lamb in summer. Pair it with sarladaise potatoes (pan-fried in duck fat) or simply fresh green beans from the market with crushed garlic. Add watercress salad after to balance the meal. You cook this for occasions (family gatherings, Sunday dinners), but also on weeknights when you have time. The marinade itself takes just 5 minutes to prepare: the overnight infusion does the work. Plan ahead by one day, and tomorrow morning you have a fragrant leg that simply needs steady roasting without fuss.