Far easier than it sounds. Farm families in the hills overlooking the Mediterranean have have done this for centuries without gas grills from Home Depot. Principle is the same: Score the fat in a diamond pattern, rub with rosemary, salt, pepper and olive oil, insert garlic cloves with abandon. Place on a hot grill (but NOT over a flame, gas, wood or charcoal). Close lid.
In 45 minutes, this half-leg was beautiful, glistening caramel brown, crackling crisp and so aromatic I thought I heard wolves in the distance. Maybe they wanted the grilled fennel (that’s pretty easy too: just cut in wedges, add oil and lemon juice, grill/roast to licorice-y sweetness).
Wine choice just as easy. Any peasant knows the answer is lusty Grenache or Garnacha.
Maybe I love lamb and grilling as an excuse to put off citified stylin’ and go country with the more rustic members of the Rhone gang.
Rustic doesn’t mean roughneck. Grenache from Spain or France loves lamb al fresco, because it has big fruit and spice to match the strong flavors, yet the tannins are simple and friendly.
For me the 2010 Cercius, a Cotes du Rhone from Michel Gassier has perfect, almost like a woodsy sauce of berries. I also had the 2009 Evodia from Calatayud on hand, a perfect barbecue wine, robust flavor and still very easy drinking.
Grenache is like watching a sun leathered cowboy do a two-step in a country bar. Hard-working and graceful too.