There is something about a warm fall evening and grilling a seasonal meat that makes me feel very connected to my food. By that I mean, I think about where it comes from. Can my source reassure me that it was fed appropriate safe foods. Does the producer treat their animals well while they are alive. If we feel that connection we will always want to do it justice and respect what went into its production.
Lamb is the meat I feel is most flattered by the barbecue. The powerful slightly gamey taste combines beautifully with the wood or charcoal smoke. I also think lamb shines with aromatics because the taste is so earthy. The herbaceousness adds a brightness that it needs. I usually make a pesto of garlic, parsley, rosemary and mint with a nut, either pine or walnut, and olive oil. Most of our friends that say they don't like Lamb only have to eat it at our house once to recant that statement...
We enjoyed this with a pumpkin and Gorgonzola flan and an amazing finish for our Giants to take the World Series.