Lamb is a classic match with red Bordeaux to the extent that the
local flag of the commune Pauillac carries a picture of a sheep!
So Bordeaux is my first choice, especially when the lamb is
cooked with rosemary and other herbs to match the natural
herbaceous quality of the wine. But just about any dry red is
fine, including Burgundies, Rhones (syrah, grenache, cinsault)
from France, a beefy California Cabernet
Sauvignon, Merlot or Syrah/Shiraz, and Northern Italian reds.