You just cannot beat New Zealand lamb and there is no secret that is matches perfectly with a Central Otago Pinot Noir. This is one of our favourite winter warmers and always puts a smile on Blair’s face!
Stuffed Leg of Lamb
About 100 g day-old crusty white bread, crumbled or pulsed until fine.
Add 3-4 anchovy fillets, finely chopped
Add 2 large cloves garlic, finely chopped
Add zest from a lemon or half a preserved lemon, skin only, finely chopped.
Add a handful of lightly browned pine nuts
Toss above lightly with a splash of olive oil to bring the ingredients together.
Ask your butcher to bone a 1.5-2 kg leg of lamb then to pound it so it is evenly flat.
Rub with olive oil and s&p.
Put a line of stuffing along the length of the meat, roll into a sausage shape and tie at
short intervals with cotton string or silicon ties.
Roast in a pre-heated moderate to hot oven until juices run clear, about an hour, longer if you prefer your lamb well done.
Rest before carving into thick slices.
Wine Pairing – Bald Hills 3 Acres Central Otago Pinot Noir 2012
We would recommend any of our 3 Acres Pinot Noirs with this dish. We have sold out of our 2009 and 2010 but the 2012 is drinking beautifully now and would pair to perfection. A match made in heaven I’d say!