Preheat oven to 375°F (190°C).
Make slits in the lamb and insert garlic. Season meat with salt, pepper and fresh thyme.
In a frying pan, brown over medium high all sides 3 - 5 minutes.
Finish in the oven, 25 minutes for medium-rare.
Carve between ribs and transfer to a heated platter.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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