Travels to Provence, where I experienced the rosé wines of Tavel and the ubiquitous use of herbes de Provence, led me to blend the two in this marinade.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| ⅓ | CUP ROSÉ |
| 1 | TABLESPOON EXTRA-VIRGIN OLIVE OIL |
| 2 | TEASPOONS DIJON MUSTARD |
| ½ | TEASPOON GRATED LEMON ZEST |
| 2 | GARLIC CLOVES, MINCED |
| 2 | TEASPOONS HERBES DE PROVENCE (SEE [>]) |
| ¼ | TEASPOON DRIED LAVENDER FLOWERS, CRUSHED (SEE [>]) |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the rosé, oil, mustard, zest, garlic, herbes de Provence, and lavender into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts, pork chops, or lamb leg steaks or chops (marinated 2 hours to overnight), grilled
GRILLED LAMB LEG STEAKS
FOR 4 SERVINGS, add 2 lamb leg steaks (1 to 1¼ inches thick) to the Rosé-Herb Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the steaks from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 14 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the steaks when they are medium-rare. Tent the steaks with foil and let rest for 5 to 10 minutes before carving and serving.
Serve the steaks with a sautéed medley of zucchini, yellow squash, red bell peppers, and eggplant.