Roast Leg of Lamb

We couldn’t think of anything that caused our mouths to water more than a juicy savory leg of lamb. Our 2018 Pinot Noir Reserve offers the perfect balance of fruity and earthy aromatics with acidity that helps it tame a gamey dish like lamb.

So much juice, savor, and flavor all in one bite!

Total Time: 1 hour 35 minutes plus resting time

Ingredients

• 4.5 lbs leg of lamb
• 1 bulb of garlic
• 1/2 bunch of fresh rosemary
• 3 lbs potatoes
• 1 lemon
• Olive oil

Mint Sauce

• 1 bunch of fresh mint
• 1 teaspoon sugar
• 2 tablespoons wine vinegar

Instructions

1. Remove the lamb from the refrigerator 1 hour prior to cooking it to allow it to come to room temperature.
2. Preheat the over to 400 degrees and place a roasting dish for the potatoes on the bottom.
3. Break the garlic bulb into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
4. Crush the peeled garlic into a bowl, add he chopped rosemary, finely grate in the lemon zest and drizzle in a large amount of oil, then mix together.
5. Season the lamb with seal salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
6. Boil the potatoes in a pan of boiling water and salt for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then place back into pan.
7. Add the remaining rosemary sprigs and whole garlic clove to the potatoes, season with salt and pepper, then drizzle a large amount of oil over top of potatoes. Tip the potatoes into the hot tray and place back under the lamb to catch the savory juice.
8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes. Carve and serve with the roasted potatoes, mint sauce and some seasonal greens.