Slow roasted lamb

As expert Wellington wine reviewer, Raymond Chan, suggests lamb is perfectly paired with Vista Pinot Noir!

1.5 -2 kg shoulder or leg of lamb

3 cloves garlic

2T fresh rosemary

2T olive oil

1 lemon

Salt flakes, pepper

1C beef stock

1/2C Vista Pinot Noir

Vegetables, rosemary and rice bran oil for roasting.

Crush garlic in a bowl and mix with finely chopped rosemary. Add olive oil and zest of lemon. Generously season lamb with salt and pepper. Rub oil mixture all over lamb and leave to marinade overnight (or minimum 2 hours). Juice the lemon and put in the fridge, you will need it later.

Place beef stock, Vista Pinot Noir and juice from lemon in slow cooker, add lamb and cook for 8-10 hours.

Remove lamb from slow cooker and roast in oven preheated to 190oC for 20 mins to crisp up, then rest for 10 minutes.

While lamb is in oven drain fat from the juices in the slow cooker and make a gravy. I put 2t of cornflour in a small cup and make a paste with warm water ensuring there are no lumps. I then add some cooking juices and continue mixing until about ½ cup of liquid with no lumps and then add it to the rest of the juices on a medium heat to thicken, stirring regularly.

I often have my roast veges (potatoes, orange kumara, yams, beetroot, parsnip tossed in olive oil and fresh chopped rosemary, seasoned with salt flakes and pepper) in the oven and finish the lamb along side them, delish!

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