Braised leg of lamb with lemon and thyme sauce & spring vegetables – perfect wine pairing

A flavourful braised dish with fresh spring notes: Tender braised leg of lamb, slow-cooked in an aromatic lemon-thyme sauce, served with light spring vegetables such as asparagus and young carrots. The combination of the savoury depth of the lamb and the fresh, fruity acidity of the lemon makes this dish a perfect transitional recipe between winter and spring.

➡ Aber welcher Wein passt am besten dazu? In diesem Artikel erfahren Sie, warum ein Syrah, Grenache oder ein eleganter Tempranillo ein hervorragender Begleiter ist. 🍷🐑

🍷 Perfekter Wein zu geschmorter Lammkeule mit Zitronen-Thymian-Sauce

Why is this dish a challenge for wine pairing?

Lamb has a strong, slightly tangy meat texture that gains depth with braising time. The lemon-thyme sauce brings fresh acidity to the dish, which balances out the intense flavour of the lamb.

➡ The perfect wine must have strong fruit, spicy depth and mild tannins to support the lamb rather than overpower it.

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1. syrah (Rhône, France or Australia)

✔ Why does it fit perfectly?

• Spicy notes (pepper, herbs) & dark berries harmonise with the lamb.
• Mild acidity & strong structure balance out the citrus flavour of the sauce.

➡ Tip: A northern Rhône Syrah (e.g. Crozes-Hermitage or Côte-Rôtie) offers a perfect balance.

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2. grenache (Spain, southern France)

✔ Why does Grenache work so well?

• Juicy fruit (cherry, raspberry) & mild tannins harmonise with the sauce.
• Light spice & Mediterranean herb flavours underline the freshness of the dish.

➡ Tip: A Grenache from Priorat or the southern Rhône (e.g. Châteauneuf-du-Pape) provides just the right structure.

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3. tempranillo (Rioja, Spain)

✔ Why is Tempranillo an exciting alternative?

• Spicy wood notes & fine tannins complement the roasted flavours of the lamb.
• Elegant acidity balances out the freshness of the lemon sauce.

➡ Tip: A Reserva or Gran Reserva from Rioja makes a fine accompaniment.