SAVOURY
Roast Lamb With Rosé Glaze
I spent my entire childhood in a vineyard as our house was secluded among the grape vines and melon fields of Provence. Rosé was always flowing, accompanying an apéritif (or apéro as we call it, the sacred ritual time where friends and family gather before a meal) and of course at meal times. To be honest, a bottle of Rosé can always be found on a southern French table….
Now that I live in the UK I tend to drink Rosé during the spring and summer months, and guess what? spring is finally here, and even if the weather is a little temperamental at the minute, I have all faith that by Easter and the May bank holidays the sun is going to be on our shining
For Easter I cook lamb. I keep it traditional but like to add a little twist, so I have created a delicious Rosé glaze dotted with a few pink peppercorns.
For the glaze I’ve used Mirabeau Provence Rosé and cook with Mirabeau Classic. The meal is accompanied by the gorgeous Mirabeau Pure.
Rosé can be very strong and the wines of Provence have a distinctive taste. Pure has the perfect balance of citrus aromas and acidity that will pair gorgeously with the pink peppercorns and the sweetness of the lamb.
I hope you will give this recipe a try and if you test any of those gorgeous Mirabeau wines I would love to hear your feedback here or on Instagram.
- Prep Time10 min
- Cook Time1 hr 15 min
- Total Time1 hr 25 min
- Serving Size6 - 8
- Resting TimeResting Time = 20 Minutes
Ingredients
- 1 Leg of lamb
- 2 Bay leaves
- 2 Sprigs of thyme
- 3 Cloves of garlic
- 1 Tbsp. Olive oil
- 1 Tbsp. Pink peppercorns
- 2 Tsp. Honey
- 125 ml Provence Rosé
- Salt & pepper
Method
Preheat your oven to 200°C/400°F.
Peel your garlic and cut into quarters lengthways. With a small pointed knife make little incisions in your lamb and stuff the holes with the garlic.
Put the leg of lamb in a baking dish. Sprinkle with thyme, bay leaf and pink peppercorns.
Season and drizzle with oil and bake. Lower the oven temperature to 180 ° C. Cook about 45 minutes (count 12 to 15 minutes of cooking per pound). Baste every 15 minutes.
After 45 minutes, in a separate bowl mix a little of the lamb juice with the honey and Rosé wine. Pour half of the mixture onto the lamb and return to the oven cook for a further 15 minutes and repeat this.
Cover with foil and let the leg rest for at least 20 minutes before serving.
Enjoy… Bon appetit! ♥♥♥
