Saronsberg Provenance Rooi and Butterflied Leg of Lamb
However, as soon as I had decided on the recipe and pairing, the weather had turned and summer was upon us (in Hermanus we have four seasons in one day). It was intensely humid when I commenced with the food preparation early afternoon. The great thing about leg of lamb is that you can serve it hot, or as a cold cut. Due to the sudden change of weather, I opted for serving the meal cold, with a couple of salads in a picnic style on the patio.
As a rule of thumb we tend to tell one another that red wine needs to be enjoyed casino at room temperature. The room temperature referred to however, is European room temperature which is about 16 – 18° C. In South Africa we only experience those temperatures in winter time! Therefore, feel free to chill your red wine slightly- this way you should be able to enjoy red in summer as well.
By the time that the leg of lamb had cooled and my salads were prepared, a thick cooling mist had blown in from the seaside and was resting like a blanket at the foot of the mountains! Go figure!
The fruitiness of the wine is enhanced by the spiciness of the lamb spice, making it a very aromatic combination.
Butterflied Leg of Lamb
1.2kg Deboned and butterflied leg of lamb
80ml Olive oil
45ml Fresh lemon juice
4 Cloves of garlic, minced
30ml Fresh origanum, chopped
15ml Fresh rosemary, chopped
2ml Ground black pepper
Combine the oil, lemon juice, garlic, origanum, rosemary, salt and pepper
Pour the marinade over the lamb and rub evenly over the surface
Allow to rest for at least 2 hours (turn occasionally)
2 Cloves of garlic, minced
Half an onion, finely chopped
15ml Coarse salt
15ml Black pepper
7ml Cayenne pepper
15ml Dried origanum
15ml Dried thyme
30ml Olive oil
Combine all the ingredients and crush to a smooth paste using a pestle and mortar (or food processor if you do not have a pestle and mortar).
Preheat the oven to 180° C. (The lamb can also be “braaied” on the fire)
Season the lamb with the paste, making sure to rub all sides generously.
Place the lamb into an oven dish and cook for about 40 minutes in the oven until medium-rare.
Remove the lamb from the oven, cover with foil and allow to rest for 10 minutes before carving- this should prevent the meat juices from “bleeding” out once you start carving.
Article by: Monnig