Phil Anderson: Hi, I am Chef Phil Anderson with Harris Teeter and what a gorgeous day it is to be on the back, grilling. Okay, and that's what we're going to do. We are going to do a lamb shoulder, a marinated lamb shoulder. Now what I have done in the kitchen today was I took about a pound of the lamb shoulder and then I took some brown sugar and some orange zest, orange juice and some Dijon mustard, thyme, salt and pepper. Now, not a lot of it to marinate and we marinated it and we put it in the refrigerator for about an hour-and-a-half. We took it back out of refrigerator, brought it to room temperature and it's now ready to grill. Now we're going to grill on indirect heat and direct heat. First is direct heat. That's when the heat source is from the bottom coming up, giving it the nice char and then we are going to move it over to the indirect heat and cover it. That way the ambient heat will slowly cook this beautiful lamb to a perfect medium rare. So here we go. Isn't that beautiful? Now you see, I reserved some of the marinade. I didn't marinate it together, I kept it separately because when it's finished, I'm going to put some more of that marinade on it to get that extra flavor from it. So right now, we are just putting this under about 500-600 degree heat, you can smell the thyme and the mustard. We are going to go, square the markings on this one today. That's when we put some meat on the bars and then we're going to completely turn it at 45 degree angle and mark it that way. Now the proteins are sticking to the bars and what we're going to do is, we're going to wait long enough for it to release and when it releases, we know that we have a nice marking. It's still sticking there; doesn't want to move. Okay, it's coming up. So we've got the markings. It's coming up. Now the meat is going to cook a lot of faster when it has a bone in it. So always keep that in mind. If it's a boneless product, it's not going to cook as fast. Okay, we are going to move it to the indirect heat and you want to cover it now. So we're going to let this sit here for about 3-4 minutes from my liking, okay. So it's probably about medium rare now. Yeah, that's nice. Now I am going to put that marinade. I didn't use this portion for marinade; I have kept it separately. We will pour that back over the top, and I am going to let this rest for about five minutes before I do anything to it. And there it is, the lamb shoulder with an orange mustard glaze. Hope, you enjoy it.

This lamb dish was paired with a Robert Mondavi Pinot Noir from Carneros. Now, Robert Mondavi is known for their great Pinot Noirs, and this region, this growing region of Carneros is second to none. The two are a match made in heaven.