Two barbecues in a row – in England? Lamb kebabs in a Herb Marinade from Supercook. We both were surprised that 24 hours marinating in white wine and herbs did not infuse a little more flavour to the lamb. However, it was still pleasant. We looked to a Spanish red to provide a match and were not disappointed. We tried a bottle of Dualista Tinto Roble 2008 from Sunday Time Wine Club. This Spanish Tempranillo was fruity and smooth because of the oak. There was a lovely affinity between the lamb/herb combination and the wine.