Spring Lamb on the Grill and What to Pour With It

Spring has a way of pulling you outside. The days are longer, the cover crop is green between the rows, and somewhere around the first warm evening of the season, the grill comes back out. For us, that almost always means lamb.

We're lucky to work with a local farm not far from here, and spring is when their lamb is at its best — young, tender, and raised on the same kind of land we farm ourselves. There's something about that connection that feels right. Knowing where the animal came from, the same way we know which block of the vineyard our fruit comes from.

This Greek-style lamb kabob recipe has become a spring tradition at the winery. The marinade is simple — olive oil, lemon juice, fresh oregano, garlic, salt and pepper — and the lamb does most of the work. Thread it on skewers with some onion and cherry tomatoes, let the grill do its thing, and fold everything into a warm pita with a generous spoonful of tzatziki. It's the kind of meal that doesn't need much fuss, which is exactly what a spring evening calls for.

What to Pour

The wines in our Spring Release were chosen with this time of year in mind, and as it turns out, they sit beautifully alongside a plate of grilled lamb.

Start with the Rosé of Peloursin while the grill heats up. It's a warm weather favorite around here for good reason — bright, food-friendly, and happy to be poured before anyone has even sat down.

Once the kabobs come off the grill, reach for the 2021 Zinfandel from Green & Red in Chiles Valley. Antonio Galloni of Vinous awarded it 95 points, calling it a wine of tremendous character from one of the most distinguished Zinfandel sites in Napa Valley. The wine's bright fruit and earthy, savory notes are a natural match for herb-marinated lamb, and the energy it carries in the glass makes it one of those bottles that just fits the season.

If you're leaning toward something with more weight, the 2019 Syrah from Howell Mountain is worth opening alongside the meal. Howell Mountain fruit has a kind of structure and density that stands up to the char on grilled meat without overpowering the herbs and yogurt. And for those who want to make an evening of it, the 2016 Petite Sirah "Elevation" is a wine built for exactly that — 94 points from Vinous, with layers of spice, lavender and inky fruit wrapped in the kind of tannin that only Howell Mountain seems to produce. Pull the cork early and let it breathe.

The Recipe

Greek-Style Lamb Kabobs with Tzatziki Recipe via The Spruce Eats

For the lamb: Combine olive oil, lemon juice, fresh oregano, garlic, salt and pepper. Add cubed boneless lamb leg, toss to coat, and marinate in the refrigerator for at least 6 hours or overnight. Thread onto skewers with onion chunks and cherry tomatoes, then grill over medium heat until done to your liking.

For the tzatziki: Combine Greek yogurt, grated cucumber, garlic, fresh mint, lemon juice, salt and pepper. Refrigerate for at least 30 minutes before serving.

To serve: Warm your pitas on the grill, slide the kabobs off the skewer, and tuck everything in with a generous spoonful of tzatziki and some fresh greens. Pour generously. Eat outside if you can.