FOOD PAIRING: Shiraz - Battle of Bosworth
Tonight’s dinner was Slow Cooked Half Shoulder of Lamb with Potatoes, Lemon and Garlic, Beetroot Gratin and Buttered Green Beans. The beetroot and green beans were from our garden, and sadly the last of our crop.
This Shiraz went perfectly with the strong taste of the lamb and the lemon. It has an almost sweet blackberry taste that went perfectly with the beetroot gratin and I have now decided this is my favourite organic red wine! It has no added preservatives in it and is such an easy wine to drink. I think it would be perfect for both summer and winter drinking.
> Shiraz - Battle of Bosworth
Slow Cooked Half Shoulder of Lamb with Potatoes, Lemon & Garlic (serves 4)
3 unwaxed lemons
800g waxy potatoes, peeled
2 onions, sliced into wedges
8 cloves garlic, unpeeled
1 half shoulder of Scotch Lamb (weighing approx. 1kg – 1.2kg)
3tbsp fresh thyme or 3tsp dried
2 tbsp olive oil
Salt and freshly ground black pepper
400ml dry white wine or water
Preheat your oven to 180C (fan). Take the rind off the lemons and leave aside. Thickly slice one and a half of the lemons and squeeze the juice from the other one and a half lemons. Cut the potatoes into large chunks and place in a large roasting tin along with the onion wedges, garlic, and sliced lemon. Pour over half the oil, lemon juice and wine. Place the lamb on top of the vegetables and drizzle over the remaining oil. Scatter over the thyme, the reserved lemon zest and plenty of seasoning then rub this all into the skin. Loosely cover the tray with foil, then put it in the oven and cook for 15 mins. Reduce the oven temperature to Fan 150C then bake the lamb for 1hr 30 mins. Remove the foil, baste the meat with the pan juices, but don’t disturb the potatoes too much. Roast uncovered for a further 1hr 30 mins until the potatoes are golden and the lamb tender. Serve the lamb with the potatoes, roasted garlic and onions.
800g beetroot, peeled
4 garlic cloves, finely chopped
80ml double cream
2 sprigs of thyme, chopped
salt and pepper
Preheat oven to 160°C. Thinly slice the beetroot about 2-3mm thick. Mix the garlic with the cream in a small pan and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. Mix well and season with salt and pepper. Put the sliced beetroot in a bowl and add some seasoning. Add the cream mixture and the thyme and mix thoroughly so the beetroot is coated with cream. Arrange in a 30cm gratin dish, cover with foil and bake in the oven for 40 minutes. Remove the foil and bake for a further 10 - 20 minutes or until the beetroot is tender.
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Wilhelmina Whatley | Meals on Wils
Mother of two
A huge love for good food and drink