The 2019 La Motte Millennium loves red meat, roasts and earthy flavours. The go-to choice both as a solo glass and at sociable braais, it will also be a beautiful partner on your festive table!
"Nothing beats the smell, taste and texture of a slow roasted lamb shoulder on a special occasion. This Mediterranean-style recipe couldn’t be simpler, yet the results are so much bigger than the effort. Make a quick gravy with the pan juices at the end of the roasting, or simply spoon the pan juices over your meat upon serving. Serve with your choice of rice or couscous or roasted potatoes and other sides." Ilse van der Merwe
Slow roasted lamb shoulder with red wine, tomatoes, baby onions, garlic & thyme and 2020 La Motte Millennium.
Ingredients: (serves 6)
500g - 1kg small shallots or pickling onions, peeled (whole)
1 whole head of garlic, halved
2kg lamb shoulder on the bone
500 g small tomatoes
30 ml extra virgin olive oil
salt & pepper
a small bunch thyme
250 ml dry red wine
For the thickened gravy:
250 ml mutton stock (or chicken stock)
10-15 ml (2-3 teaspoons) corn flour, dissolved in 2 tablespoons water
salt & pepper, to taste
Method:
Preheat the oven to 220 C. In a large deep roasting dish, arrange the peeled shallots/onions and halved garlic. Place the lamb on top, fat side up, and nestle the tomatoes on the sides. Drizzle lightly all over with olive oil, then season generously with salt & pepper and scatter with the thyme. Add the red wine to the pan and cover with foil. Roast for 30 minutes at 220 C, then turn down the heat to 120 C and roast for another 5-6 hours. Remove from the oven and set aside while you make the gravy. In the meantime, turn up the heat again to 220 C.
To make the gravy: When the meat it ready, carefully tilt the pan juices into a small saucepan (hold the pan contents down with a spatula). Add the stock and bring to a simmer. Add the dissolved corn flour and stir until lightly thickened (it only take a minute). Remove from the heat and season to taste with more salt & pepper, if needed. Serve the gravy on the side.
When you are ready to serve, remove the foil from the roasting dish and return the meat to the heated oven for about 10-15 minutes to brown slightly. When it is ready, remove from the oven, transfer to a serving dish (if necessary) and serve warm with your choices of sides and/or salad.
