Food and wine pairing of the week: Slow cooked Lamb with lemon and oregano

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The Easter bunny is just around the corner and everyone loves a delicious slow-cooked lamb dish, over a lazy, family- filled weekend.  This recipe is delicious paired with our Bald Hills 3 acres Pinot Noir 2013.   Martha Stewart eat your heart out!

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  • 1 1/2 cups fresh lemon juice (from 6 to 7 lemons)
  • 1/2 cup extra-virgin olive oil
  • 1 heaping tablespoon dried oregano
  • 1 1/2 cups water
  • 1 leg of lamb (about 4 pounds)
  • Coarse salt and freshly ground pepper
  • 2 1/2 pounds Gold potatoes, peeled and cut into big chunks


Combine lemon juice, oil, oregano, and water in a large nonreactive baking dish. Rub lamb all over with salt and pepper, and place in marinade, turning to coat well. Cover with plastic wrap, and refrigerate 24 hours, turning once or twice.

Preheat oven to 350 degrees. Transfer lamb and marinade to a roasting pan. Cover lamb with parchment, and cover pan tightly with heavy foil. Roast 1 hour, then flip lamb. Cover again, and reduce heat to 300 degrees. Roast lamb 2 hours.

Flip lamb gently, since it will be very tender. Add potatoes to pan, and sprinkle with a little salt. Cover, and roast 1 hour. Raise heat to 400 degrees. Uncover, and roast until potatoes are golden around edges, 15 to 20 minutes.

Source – Martha Stewart Living, April 2012

Wine pairing: This dish is perfect paired with our Bald Hills 3 ACRES central otago Pinot Noir 2013  While medium-bodied this wine is densely flavoured and will greatly enhance some of the stronger tasting meats.  This new release is ready to drink now or may be cellared to enable further development.