Chunky garlic, garden-fresh herbs and lots of decadent merlot make this marinade a fabulous addition to homemade dinners. Try it with beef, lamb or pork – the longer you marinate, the more robust the flavors will become.

• Marinate a leg of lamb for a couple of days, turning over twice daily. Bake or grill it to 145 degrees for medium rare, then let it rest for 20 minutes.
• Serve sliced with roasted baby vegetables and new potatoes for a rave-worthy feast.