Roast lamb1 (about 1.5 kg) boneless lamb shoulder, butterflied60 ml (¼ cup) extra-virgin olive oil2 clovesgarlic, thinly sliced1 bunch (about 700gm) silverbeet, stems and leaves thinly sliced separately1lemon, finely grated rind only½ tsp nutmeg, or to tasteTo serve:lemon wedgesCurrant and pine nut stuffing55 gm (1/3 cup) dried currants80 ml (1/3 cup) merlot1 tbspextra-virgin olive oil1small Spanish onion, coarsely chopped1 clovegarlic, thinly sliced4anchovies, finely chopped40 gm (¼ cup) pine nuts1 (about 300 gm) small eggplant, finely chopped 1red capsicum, finely chopped2 tspbrown sugar, or to taste2 tspdried Greek oregano1lemon, finely grated rind only
For stuffing, combine currants and wine in a bowl. Heat oil in a large frying pan, add onion, garlic, anchovy and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to colour. Add eggplant and capsicum, cover and cook, stirring occasionally, for 10 minutes or until soft. Season to taste with sugar, sea salt and freshly ground black pepper. Add oregano and lemon rind, currants and wine and cook for another 10 minutes or until liquid is absorbed. Cool.
Preheat oven to 200C. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, secure with twine and place in a roasting pan. Rub with 2 tbsp oil and season to taste. Roast for 20 minutes, then reduce heat to 180C and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.
Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add silverbeet stems and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Add rind and nutmeg and season to taste. To serve, slice lamb thinly and serve with silverbeet and lemon wedges.
About a decade ago, merlot was set to be the Next Big Thing:
more approachable, softer tannins than the notoriously sturdy
cabernet sauvignon, more elegant than that brute, shiraz. Most
merlot plants in Australian vineyards, however, are a poor clone of
the variety; much was planted in too-hot climates, and many
producers 'over-make' it (over-cropped fruit plus too much new oak,
masking varietal flavour), so the grape hasn't lived up to
expectations. But there is a handful of excellent Australian
merlots - most from cooler regions - with the right qualities to
match this delicious lamb with currants and pinenuts: medium-bodied
reds with firm but supple tannins, aromas of dried herbs and dark
currants, and a fleshy, plummy red fruit texture in the mouth. - Max Allen