Roast leg of lamb Wine pairings
Today, we would like to give you some good advice regarding roast leg of lamb wine pairings.
This recipe is the classic Spring Sunday lunch, and it is a British classic everyone loves. Incredibly tasty, and also easy to make.
In order to choose a correct wine pairing, we must keep in mind that the pronounced succulence and strong aromatic profile typical of the roast leg of lamb definitely need a mellow and full-bodied red wine to balance their intensity.
Recipe from: All Recipes UK, allrecipes.co.uk.
Pair the dish with: Agricola Punica, “Montessu” IGT Isola dei Nuraghi.
Smart tip: cook potatoes in the tin around the roast, and make a gravy using the juices.
Ingredients (12 servings)
- 4 cloves garlic, sliced;
- fresh rosemary sprigs;
- salt and freshly ground black pepper to taste;
- 1 (2/3kg) whole leg of lamb.
Method (preparation: 10 minutes; cooking: 1 hour 20 minutes)
- cut slits in the top of the leg of lamb every few inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb;
- roast at 180° C, until the lamb is cooked to medium-well. Do not overcook; the flavour is best if meat is still slightly pink;
- as a rule, roast a leg of lamb for 15 minutes per 500g, plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.