Mix all the marinade ingredients.
Baste the lamb slices with the marinade.
Let rest for 15 minutes at room temperature.
Grill at high heat for 2 to 4 minutes per side.
Season and serve right away.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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