Comments on: Roasted Lamb with Charmoula

By: Erika Strum

Erika Strum — Sat, 26 Jan 2008 23:02:27 +0000

@Kathleen. You know, I believe we had it with a California Cab but I actually think a Rhone would be better. You need something that can pick up some of that spice!

By: Kathleen

Kathleen — Fri, 25 Jan 2008 19:26:45 +0000

Lovely recipe! Do you have a suggestions for a wine pairing?
Kathleen

By: Erika

Erika — Mon, 21 Jan 2008 18:33:23 +0000

@Dan- I agree! I was thinking veal too.

By: RichardA

RichardA — Sun, 20 Jan 2008 15:05:41 +0000

The Charmoula sauce definitely intrigues me and I hope to try it soon.

By: Dan

Dan — Sun, 20 Jan 2008 05:08:50 +0000

Thanks for the recipe. I made this tonight and it was terrific. I really liked the charmoula sauce and can see it working with chicken breasts too.