Perhaps the easiest lamb dish to prepare, that will also feed the greatest number of people, is roast leg of lamb.  It’s so easy, in fact, it almost doesn’t warrant a clinic, but we love it so much that we will teach this anyway. 

In this demonstration you’ll see how to select a leg of lamb, trim it, and then coat it with an unbelievably awesome combination of herbs and other seasonings in true French style. 

We recommend pairing roast leg of lamb with any of our 2015 reds but especially the estate-grown cuvée of Blaufränkisch/Zweigelt/St. Laurent, known also as “Matthias”, which is being released this same weekend. 

Prep Time:  60 minutes 

Clinic Details: Tuition $20/person + tax covers all course materials. Wine available by the glass.

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