Perfect match: slow-roasted lamb with grenache

AT A GLANCE

  • Serves 6 people

  • 2 tbsp currants
  • 2 tbsp red wine vinegar
  • 60 ml (¼ cup) olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • ¼ cup rosemary, coarsely chopped
  • 120 gm coarse breadcrumbs from day-old sourdough
  • 60 gm parmesan, finely grated
  • 45 gm (¼ cup) pine nuts
  • 1 boneless lamb leg (about 1.5kg)
  • 125 ml dry white wine
  •  
  • Buttered parsnip
  • 1 kg parsnip, core removed, coarsely chopped
  • 1 kg swede, coarsely chopped
  • 120 ml pouring cream
  • 60 gm butter, coarsely chopped
  • 2 rosemary sprigs
  • 1 garlic clove, halved horizontally
  •  
  • Braised borlotti beans
  • 2 tbsp olive oil
  • 4 garlic cloves, thinly sliced
  • 500 gm podded borlotti beans (about 1kg unpodded
  • 500 ml (2 cups) chicken stock
  • 1 bunch (about 400gm) chicory, trimmed
01   Soak currants in vinegar in a bowl (30 minutes). Heat oil in a frying pan over medium heat, and onion and garlic, stir occasionally until tender (7-8 minutes), add rosemary, stir until fragrant (1-2 minutes) and set aside to cool. Add breadcrumbs, parmesan, pine nuts and currant mixture, stir to combine and season to taste.
02   Preheat oven to 150C. Place lamb leg on a work surface, press stuffing over lamb, season to taste and roll to enclose stuffing. Tie with kitchen string, place in a casserole, add wine, cover and roast until tender (4-5 hours).
03   Meanwhile, for buttered parsnip, steam parsnip and swede until tender (25-30 minutes). Stir cream, butter, rosemary and garlic in a saucepan over medium heat until warm. Strain into parsnip mixture (discard rosemary and garlic), mash to combine, season to taste and keep warm.
04   For braised borlotti beans, heat oil in a frying pan over medium heat, add garlic and stir occasionally until tender (3-4 minutes). Add borlotti beans and stock, season to taste and simmer until beans are tender (10-12 minutes). Add chicory, cook until tender (4-6 minutes) and season to taste. Serve hot with buttered parsnip and slow-roasted lamb.

Topics:

MAIN, EASTER, ROAST, MODERN AUSTRALIAN, AUTUMN, DRINK SUGGESTION

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN , ALICE STOREY

FEATURED IN

Mar 2012

Mar 2012

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