Hibiscus-marinated lamb

[misterjive]

Also in keeping with the floral theme, what about Gattinara (to me, it has a floral quality) or Cab Franc (more fragrant than the other Bordeaux grapes)? I don't know, though, this dish to me sounds like a situation for Chianti (goes so well with lots o' lamb) or California Syrah (an odd affinity here, perhaps).