Dog Trap Road Cabernet Sauvignon with Roast lamb
(Feeds 2 adults generously)
1.5 kg butterflied leg lamb
1c mixed fresh herbs
4 garlic cloves, crushed
200gms frozen peas
6 or 7 mint leaves
2 garlic cloves
1c chicken stock
5 baby chat potatoes, steamed until knife tender
Finely chop the fresh herbs (use parsley, rosemary and oregano) and mix with the crushed garlic and 2Tb olive oil. Slather the underside of the lamb, but leave the fat on the top dry and free. Marinade for a couple of hours (if you can). Season the fat side with salt only just before you grill.
Cook on the bbq, fat side until it gets a good grill and the fat renders down. Flip it and cook for around 40 minutes on indirect heat until it’s medium rare. Take off the grill and cover it for at least 20 minutes while you do the veg.
Meanwhile, steam the potatoes, cut in half and set aside to steam dry. Microwave the peas with mint, stock and the garlic until tender. Drain, but keep the stock, squeeze out the garlic, add a knob of butter and some salt and pepper and blitz with a hand blender. Add a little of the stock if it’s too stodgy or a splash of the wine. This is a sauce for the lamb so you want it a little runnier than usual anyway.
Carve the lamb and serve with mushy minted peas, hot potatoes and a little sour cream with chives on the side. And several glasses of the Dog Trap Road Cabernet Sauvignon.