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Leg of lamb

• Marinade: 2 days in sea salt, pepper, lemon, olive oil, minced garlic, rosemary, thyme, basil, oregano, mint and red wine.
• Oven: 350º for 3 hours

Sides

• beef stock/red wine mixed mushroom sauce
• caramelized pearl onions
• french potatoes (baked)
• asparagus in white wine, butter, garlic sauce
• sliced almonds
• shredded dark chocolate
• Camenbert and Stilton cheeses

Wine

• Chateau de la Tuilerie (white)
• Cuvee de Vouiongue (red)