A final spritz of lemon juice on these lamb skewers gives them an extra match point for a high-acid, citrusy wine. Serve the lamb with hot cooked rice. Prep and Cook Time: about 20 minutes, plus 1 day to marinate. Notes: This lamb is best if you marinate it overnight, but it also tastes great if you only have 2 hours or so. If using bamboo skewers, soak in water for 20 to 30 minutes before threading with lamb.
1/2 cup olive oil
Grated peel from 1 lemon
Juice from 1 lemon
1/4 cup plus 1 tablespoon chopped fresh dill
2 tablespoons minced garlic
1 1/2 teaspoons salt
1 teaspoon pepper
2 1/2 pounds boned leg of lamb, fat trimmed, cut into 1-inch cubes
How to Make It
In a large bowl, mix olive oil, lemon peel, lemon juice, 1/4 cup dill, garlic, salt, and pepper. Add lamb and mix to coat thoroughly. Cover and chill overnight (see notes).
Thread cubes of lamb onto 7 or 8 skewers (see notes).
Lay skewers over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook, turning skewers as needed, until lamb is browned on all sides but still pink in the center (medium-rare; cut to test), 5 to 6 minutes, or just barely pink in the center (medium), 6 to 7 minutes.
Transfer skewers to a platter. Sprinkle with remaining tablespoon chopped dill and serve with lemon wedges for a final squeeze of juice.
Wine pairing: Crisp, lemony, herbaceous Sauvignon Blanc. Best in our pairing: St. Supéry 2004 (Napa Valley; $19), Girard 2005 (Napa Valley; $15), and Morgan 2004 (Monterey, CA; $15).
Flavor bridges: Lamb--especially spring lamb--is a blank slate and can be pushed in disparate wine directions with different seasonings. A grassy, citrusy Sauvignon Blanc picks up the dill and lemon in the marinade and even green, grassy notes in the olive oil (a fruity wine would fight all of the above). High acid in the wine is good for cutting through charred meats.