Pinot Noir is one of the most popular red wines known for its fresh delicate taste, balanced tannins and great meal pairings.
Our Toi Toi Clutha Pinot Noir is sweetly fruited and immediately appealing. The wine shows dark plum, blueberry, floral, almond and subtle spice aromas on the nose, leading to a beautifully weighted palate that is succulent and supple.
This wine matches perfectly with a range of red meats and also grilled salmon. For a meat alternative dish, we recommend this beautifully crafted Pinot Noir be paired with a portobello mushroom risotto, finished with a dusting of parmesan.
For this food match, we’ve decided to go with a heartwarming slow-roasted lamb recipe as a crowd-pleaser. It is simple, fail-proof, feeds a lot of people, and mostly roasting by itself so you don’t have to do much!
Let’s dive into the delicious flavours
Serves: 5-6 people
Cooking time: 5-6 hours
Prep time: 20 minutes
For this recipe, you will need:
- 1.5-2kg boned shoulder of lamb
- Bunch of fresh herbs, finely chopped. Ideally thyme, rosemary & parsley, but you can use what you have!
- 3-4 anchovy fillets in oil, drained and finely chopped
- 4 garlic cloves, crushed
- 1-2 tbsp of olive oil
- Zest of 1 lemon
- 1½ cups beef or lamb stock
- 2 cups red cooking wine
Optional:
- 1 tbsp capers, finely chopped
Wine Match:
- Toi Toi Clutha Pinot Noir
- Toi Toi Reserve Pinot Noir
Serve with:
- Mashed or roasted potatoes
- Seasonal roasted or steamed vegetables
- Fresh salads
- Plum chutney
- Roasted almond flakes
Instructions:
- Preheat oven to 200 degrees Celsius.
- Lay out the lamb on a large roasting pan, score with a knife, rub in the lemon zest, and season with salt & pepper.
- In a small bowl, mix together the capers (optional), anchovies, garlic, and herbs. Add olive oil until you get a thick paste consistency and then rub into the meat.
- Place the roasting dish with the lamb in the oven for about 25 minutes (uncovered).
- After 25 minutes, take the lamb out and pour over your stock and wine. Cover the dish with tinfoil and make sure you secure it really well.
- Return the lamb to the oven and reduce heat to 120 degrees Celsius.
- Cook for about 5 hours until the meat falls apart.
- Once you remove the lamb from the oven, let it rest for at least 15 minutes before serving.
- Sprinkle herbs over the meat
Serving:
Place the baking dish with roasted lamb in the centre of the table surrounded by potatoes of your choice, roasted or steamed vegetables, fresh salads, plum chutney and roasted almond flakes.
We love this versatile autumn/winter recipe because it is simple, a crowd pleaser and you can make it different every time by changing your sides.
Bon appétit!
