Hibiscus-marinated lamb

[Scoop]

I know it probably sounds strange, but for Easter we are doing our traditional roast leg of lamb, and my better half wants to do something different this year, like using edible flowers (dried hibiscus) as the basis for the marinade.

Since it is a different preparation from the usual garlic, rosemary, thyme and/or mustard rubs and combinations, I thought it might also call for a more creative wine selection than our usual classic Margaux or Napa Cab Sauv (we love a good Heitz Martha's Vineyard with leg of lamb). Perhaps something more exotic and slightly floral (a Cahors maybe, or a Barolo, maybe an Amarone?) to mesh with the marinade is warranted.

Any thoughts out there?

Cheers,

Scoop

P.S. BTW, we'll be serving roasted new potatoes, roasted asparagus and sauteed radiccio along with the lamb.