17 December 2018 |
The Story of Billy and the lamb
Tis the season for family, fun and frivolity. Calendars are full to the brim with events and activities at this time of the year, and as we head into the silly season, we are left thinking what the heck do we feed everyone? And, is it possible to make a meal to remember but not have to spend all day slaving away in the kitchen?
Well, we hope that you’ll have plenty of Raidis Estate’s finest on hand to keep everyone’s glasses full, but what goes best with a Coonawarra Cabernet? Lamb roast of course!
So, to make the most out of your next festive season event, we suggest this awesome roast lamb recipe, both because it is an exceptional dish, and because it pairs perfectly with our Raidis Estate “Billy” Cabernet Sauvignon.
What you’ll need
1 x lamb leg roast (~2kg)
½ tsp. lemon-pepper seasoning
Sea salt flakes
Fresh rosemary sprigs
½ Jap pumpkin
12 Chat potatoes
Preheat fan oven to 180C. Meanwhile, place lamb roast in baking pan, season with lemon-pepper seasoning, salt and pepper, and drizzle with olive oil.
Cut pumpkin into chunks and remove seeds. Drizzle with olive oil and set aside.
Place Chat potatoes in baking dish, season with salt, pepper, rosemary and drizzle with olive oil. Set aside.
Place lamb into the pre-heated oven and cook for 1 hour. Remove lamb from the oven, add pumpkin and potatoes to the baking pan with the lamb and cook for another 1hr (or until cooked through).
Serve lamb with potatoes and pumpkin, and sprinkle lightly with salt and pepper to taste.
And there you have it, the perfect way to create an amazing food and wine experience for your friends and family this Christmas.
And if for some reason you're still not convinced, remember that Billy himself is endorsing this, and you’ll need to be a brave individual to argue with him!