Cooking With Cabernet Merlot- Roasted Lamb

Preheat the oven to about 200°C/ 400°F/ Gas Mark 6. Make about eight incisions in the leg of lamb, each about 2 cm deep into the flesh. Stuff each of the made slits with a clove of crushed garlic and a small sprig of fresh rosemary.

Brush the lamb evenly with oil and rub salt and pepper. Place it in a lightly greased roasting pan and roast it for 15 minutes.

With the surface of the lamb now getting crisp, reduce the oven temperature to 180°C/ 350°F/ Gas Mark 4. This would help cook the flesh inside, while the exterior will continue to crisp. Remove the lamb from the oven every 15 minutes and brush lightly with some oil.

After about 45 minutes of roasting, arrange the halved potatoes in a layer, around the lamb. It is important to not crowd the roasting pan, or the potatoes would ‘braise’ in their own juices, not ‘roast’. Drizzle with olive oil and sprinkle salt and pepper over the potatoes. Return to the oven.

15 minutes later, when you remove the lamb from the oven to baste it, also turn the potatoes. Continue to cook for another 15 to 30 minutes.

Transfer the lamb to a plate and loosely cover with foil. Let it stand for 10 minutes before carving and serving.

In the meanwhile, remove the potatoes from the pan and transfer to a serving platter. Add flour to the roasting pan and place on high heat. Mix it well with the pan juices and fat. They have all the flavour!

Once this ‘roux’ starts bubbling, reduce the heat, add the Cabernet Merlot wine and deglaze the pan, dislodging any bits sticking to its surface. Now, pour in the stock. Any juices collected on the plate with the lamb can be added at this stage. Cook until the gravy thickens. Remember, it will thicken further as it cools.

Transfer lamb to the serving platter and serve it with the prepared gravy. Carve it, along the grain, on the serving table.