This recipe pairs a succulent roast leg of lamb with the rich and fruity flavors of South African Pinotage wine. The wine's bold character complements the robust flavors of the lamb, while its hints of spice and berry enhance the overall dining experience. Roasting the lamb with a flavorful marinade ensures tender and juicy meat, perfect for a special meal or gathering.
Ingredients: 1 leg of lamb, bone-in. 4 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon rosemary, chopped. Salt and pepper to taste. 1 bottle South African Pinotage wine. Roasted vegetables of your choice e.g., potatoes, carrots, onions.
Instructions: Start by heating the oven to 350F 175C. For the marinade, put the minced garlic, olive oil, lemon juice, chopped rosemary, salt, and pepper in a small bowl and mix them together. Spread the marinade out over the leg of lamb in a roasting pan, making sure it's covered all over. Then, put half of the Pinotage wine in the pan's bottom. Put aluminum foil over the roasting pan and put the lamb in a hot oven for about 1.5 to 2 hours, or until the internal temperature reaches the level of doneness you want. Get the vegetables ready to roast while the lamb is cooking. When the lamb is done, take it out of the oven and let it rest for 10 to 15 minutes before cutting it up. Roast the vegetables and serve the lamb with them. Also, have a glass of South African Pinotage wine. Have fun!
Prep Time: 20 minutes
Cook Time: 120 minutes
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