Lamb is a rich, fatty meat and so is best complimented by confident, well-structured robust reds which stand their ground.

A classic wine pairing is a good quality red Bordeaux, or any of the better Cabernet Sauvignons or Cabernet Sauvignon-Merlot blends from California, Chile, Argentina,  South Africa or Australia. Otherwise, Reserva or Gran Reserva Rioja, Ribera del Duero, or a heartier red Burgundy or New World Pinot Noir, are all a fantastic match, as are chunky, spicy but not-too-young reds from the Rhône.

 

To pair really powerful bastings of anchovies and capers or lashings of rosemary and garlic, your finest wines may suffer, so choose the fullest examples you can find of the recommended wines. Finally, beware too much mint sauce; the vinegary bite plays havoc with the fruit in wines…