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Food & Drink
Updated: 16-Dec-2004
1.6-1.8kg/3.5-4lb. leg of lamb
2 garlic cloves
1 tsp. rosemary leaves, crushed
juice of half a lemon
50g/2oz softened butter
salt and freshly ground black pepper
Serves 6 - 90 minutes cooking time
Method:
Heat the oven to 230C/450F/Gas 8. Cut the garlic cloves into slivers. Make small incisions all over the lamb joint with the point of a small knife, then insert the slivers of garlic into the slits. Combine the crushed rosemary leaves with the lemon juice, butter, salt and pepper. Spread the mixture evenly over the lamb and place the meat on a rack in a roasting tin, uncovered, in the oven for 20 minutes. Then reduce the heat to 170C/325F/Gas 3 and continue to cook for 25-35 minutes per kg, 12-15 minutes per lb., or until well-done. When cooked, transfer the joint to a heated serving dish and let it stand for 15 minutes before carving. Serve with roast potatoes and broad beans.
Wines
A Julienas or Beaujolais would be a perfect accompaniment, but as we are in Portugal we might as well have a Portuguese wine.
Although the weather is cold and this is a good cold weather dish, it doesn’t really demand the heaviest of red wines, nor probably the oldest, so go for a youngish, medium bodied red with enough fruit flavours to cope with the garlic and herbs. No need to spend a fortune. DFJ’s Monte Alentejano from Alentejo or Dom Freitas from the Terras do Sado, south of Lisbon would do very well, both under five euros. If you want to splash out a bit more then try Dom Freitas’ big brother from the same region Quinta da Mimosa a very agreeable, rounded flavoured red wine at around eight or nine euros. You can find these and many more at WineMine. Why not join the WineMine Club and enjoy tastings before you buy and receive regular information on new wines. Call 282 441 036 to find out more.
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