From the dried spice rack, reach for bay leaves, allspice, coriander, cinnamon, lemon pepper blends, marjoram or paprika. Any quality cut of lamb, simply prepared with mild seasoning and free from any sweet or sour accompaniments, will leave a wine virtually unaffected. This means that a chardonnay will taste like a chardonnay, and a cabernet sauvignon will taste like a cabernet sauvignon. Dry roses go with Easter foods, says Miami Herald wine writer Fred Tasker. Powerful roses, such as the Domaines Ott, will even handle lamb.
American lamb is a prime source of high-quality protein, vitamins and minerals.
Its protein is nutritionally complete, with all eight essential amino acids in the proper ratio, according to the American Lamb Council. Other key nutrients in lamb include folacin, potassium and niacin. Because most of the fat lamb does have is on the outside edges, it is easily trimmed. Foreign lambs are frequently older. Cylindrical in shape, it is ideal for a rotisserie or as a roast.