To be paired with Creation Syrah

Roast Leg of Lamb served with Syrah Jus, Baby Carrots, Cranberry and Pistachio Swiss Chard and Honeyed Quince

Ingredients

Leg of lamb

  • 1 leg of lamb
  • 20 g salt
  • 10 g pepper
  • 10 g chopped thyme

Jus

  • 1 cup Creation Syrah
  • 100 ml cream
  • 10 g chopped onions

Baby carrots

  • 2 punnets baby rainbow carrots
  • 50 g butter

Cranberry and pistachio Swiss chard

  • 1 kg Swiss chard (washed and destalked)
  • 1/2 cup dried cranberries
  • 1/2 cup pistachios
  • 20 g butter
  • seasoning

Honeyed quince

  • 5 quinces
  • 100 ml honey

Methods

Leg of lamb

  1. Mix salt, pepper and thyme and rub into the lamb.
  2. Roast in the oven at 180° C for approximately 2 hours.

Jus

  1. Deglaze the lamb roasting tray with the wine, add chopped onions and cream.

Baby carrots

  1. Peel carrots and blanch in boiling water for 4 minutes.
  2. Strain and place in ice water till cool.
  3. Strain off the water.
  4. Sauté in a pan and add the butter before serving.

Cranberry and pistachio Swiss chard

  1. Chiffonade the Swiss chard.
  2. Sauté chard and pistachios.
  3. Add the butter and season to taste.
  4. Add the cranberries and sauté for a further 1 minute, just before serving.

Honeyed quince

  1. Wash the quinces, peel and cut into wedges, removing the hard cores.
  2. Roast in the oven for 20 minutes at 180° C.
  3. Mix the honey with the quinces and roast again for another 10 minutes.
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