Many great recipes are works in progress. My friend Ryan, who is co-owner of Toronto's Urban Athlete on Eglinton Avenue West, likes to cook and then match great wines with his dishes. This is his impressive reworking of a lamb recipe I featured several years ago. I think it's better than the original.

He suggests pairing it with an Argentinean Malbec for the more budget conscious, a spectacular Bordeaux from Saint Emilion or a California merlot. Ask your butcher to butterfly the lamb for you.

1 boneless leg of lamb, butterflied (about 2 kilograms or 4 pounds)

Marinade:

1 teaspoon Spanish smoked paprika

2 teaspoons ground cumin

2 tablespoons chopped fresh rosemary, or 2 teaspoon dried

2 tablespoons chopped fresh thyme, or 2 teaspoons dried

¼ cup soy sauce

¼ cup olive oil

Salt and freshly ground pepper

Sauce:

2 tablespoons balsamic vinegar

1 teaspoon honey

2 tablespoons soy sauce

1 1/2 cups of beef stock

3 tablespoons cold unsalted butter cut into chunks

Salt and freshly ground pepper

Cut lamb into 1 1/2-inch chunks. Place in large plastic bag.

Combine paprika, cumin, rosemary, thyme, soy sauce and 2 tablespoons olive oil. Toss with lamb and marinate for 3 hours or overnight refrigerated. Bring back to room temperature for 1 hour before cooking.

Preheat oven to 450 F.

Remove lamb from marinade, draining well. Season meat with salt and pepper. Heat remaining 2 tablespoons olive oil in a skillet over high heat. Add lamb in batches and brown on all sides about 2 minutes a side. Set skillet aside and place lamb on a baking sheet.

Roast lamb for 8 to 10 minutes depending on its thickness until medium-rare.

Meanwhile, reduce heat to medium and return skillet to heat. Add balsamic vinegar, honey, soy sauce and beef stock. Bring to a boil and reduce sauce in skillet for 10 to 15 minutes or until syrupy, scraping up all the browned bits from the bottom of the pan.

Remove sauce from heat, whisk in butter and season to taste. Serve lamb with sauce, Arugula Salad and Star Anise Mashed Potatoes. Serves 6.