Slow-cooked lamb shoulder with roast vegetables
Wine to try
2007 Tar and Roses Tempranillo, Heathcote, A$24
Shoulder of lamb is one of the sweetest meats – none sweeter than the slow-cooked milk-fed lamb, a specialty of the elevated plateau region of northern Spain. Naturally, the Spanish drink a local red with their shoulder of lamb – and tempranillo is the predominate variety of the area – be it a traditional Rioja or famed Ribera del Duero. Tempranillo is a new arrival to Australian shores, but has quickly found a comfy niche with several of our winemakers championing the variety. Don Lewis is one, perhaps best known as the long-standing winemaker at the Mitchelton winery in Victoria. Few realise that he skives off to Spain to make wine in Australia’s off-season. His Tar & Roses Tempranillo carries the classic hallmarks of the variety – dark fruit, licorice and a hint of spice. These flavours combine beautifully with the shoulder and the caramelised flavours of the roasted vegetables. Unlike a more typical Australian red, tempranillo is mid-weight yet intensely flavoured, its fruitiness tempered by a slash of bright acidity, the perfect foil to the sweetness of the dish.
This recipe appeared in the April/May 2009 issue of Gourmet Traveller WINE.
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