RECIPE & PAIRING: Slow Cooked Lamb Leg Tagine with Côtes du Rhône by Xavier Vignon

By Ollie Eats

This slow cooked lamb leg tagine is paired perfectly with a delicious Côtes du Rhône by star winemaker Xavier Vignon


For the Tagine:

For the Tagine:

  • 1kg butterflied lamb leg (or any lamb)
  • 1/2 pint lamb stock
  • 1 tsp cayenne pepper
  • 2 tsp ground black pepper
  • 1½ tbsp paprika
  • 1½ tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 2 large onions, chopped
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tin chopped tomatoes

For the rice:

  • Basmati rice
  • Roughly chopped semi dried apricots
  • Pistachios
  • Sliced almonds
  • Vegetable stock

Recommended wine pairing:

Côtes du Rhône - Xavier Vignon

You need a wine with some
body and spice to stand up to
the big flavours in this tagine.
The cherry and blackberry
flavours in this Côtes du
Rhône are great with lamb,
whilst the black pepper from the Syrah
will allow the wine to make itself known in the midst of all the spices.


  1. Carefully debone the lamb leg but don’t throw away the bone.
  2. Mix all the herbs and spices together.
  3. Rub the seasoning into the lamb and place into a tagine or deep roasting dish along with the bone.
  4. Pour over the onions, tomatoes and stock. Cook it for 4 to 6 hours until the meat pulls apart.
  5. Make the rice dish by putting all of the ingredients into a frying a pan and cooking for 10 minutes.
  6. Serve with a glass of Xavier Côtes du Rhône

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About Ollie Eats

Ollie creates hearty and indulgent recipes from quality ingredients to broaden your home dining experience.