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DINE AT HOME WITH A SUCCULENT LAMB ROAST

DINE AT HOME WITH A SUCCULENT LAMB ROAST

This winter visit your local IGA Liquor for some great specials such as the Zeppelin Big Bertha Shiraz featured in our ‘Enjoy Winter at Home’ catalogue. The Zeppelin Big Bertha 2014 has recently won a Silver (93 points) in the Red table Shiraz category 2014 at the Royal Queensland Wine Show 2016. Keep reading for a great pair with any Shiraz; the classic lamb roast.

There is nothing better for a cold winter night, fill your home with the wonderful garlic and rosemary aromas before sitting down to enjoy a nice meal at home with a glass of Shiraz. See our winter catalogue for the selection of wines on promotion from 13/07/16 to 26/07/16.

Ingredients

  • 1.6kg leg of lamb
  • 3 garlic cloves, halved
  • 2 tablespoons fresh rosemary leaves
  • 60ml (1/4 cup) olive
  • 1kg chat potatoes, halved

Instructions
1. Preheat oven to 200°C.

2. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.

3. Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium (depending on size) or until cooked to your liking.

4. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.

5. Thickly slice the lamb across the grain. Serve with your choice of vegetables and gravy.

 For the Gravy

  • 30g butter
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup dry red wine, try the Zeppelin Bertha Shiraz on promotion 13/07/16 to 26/07/16 with plenty left over to enjoy with dinner.
  • 1 cup Beef Stock

1 Melt butter in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.

2. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes. Add stock. Bring to the boil. Reduce heat to medium. Simmer for 10 to 12 minutes or until thickened. Season with pepper.