Lamb pink

Pink-roasted lamb: leg or rack, pulled from the oven while still blushing, sits between the delicacy of milk-fed and the intensity of slow-cooked preparations. The fat has partially rendered, the mineral-iron character is present but not dominant, and the herb crust or seasoning typical of this preparation (rosemary, garlic, thyme) adds aromatic complexity. The texture is tender enough to suit wines with moderate rather than heavy tannin, and the herb element opens the garrigue register without requiring the full southern Rhone depth.