Suggested wine match: Selaks Reserve Pinot Noir
1 shoulder of lamb, bone in, about 1.2 kilo
1 tbsp olive oil
6 garlic cloves, peeled
4 shallots, peeled
1 handful fresh rosemary
1 handful fresh thyme
4 whole star anise, dry toasted (heat a dry pan on low, add the star anise and toast on both sides until fragrant)
1 bottle red wine for example Selaks Reserve Pinot Noir
250 ml raspberry vinegar (available at most supermarkets)
2 tsp sea salt
1 tsp freshly ground white pepper
Preheat the oven to 160°C. Season the meat all over with salt and pepper.
Place a large frying pan on a high heat and add the olive oil; when the pan is really hot, put in the lamb shoulder. Sear the meat all over to a nutty brown colour, turning as necessary. It will take about 10 minutes to achieve good colour all over. Transfer the meat to a roasting tray (including the fat from the pan).
Return the pan to a low heat, add the garlic and shallots and cook a little. Then add the rosemary, thyme and star anise and mix. Pour in the wine and bring to a simmer. Reduce by about a third. Add the raspberry vinegar, mix, then pour into the roasting tray with the lamb. Cover the roasting tray with foil and place in the oven, cook for 3 hours.
After 3 hours, remove from the oven, remove the foil and allow the lamb to rest for 10 minutes before carving. Serve with your favourite greens and roast vegetables.
About Selaks New Zealand Roast Day:
The winter culinary calendar wouldn’t be the same without Selaks New Zealand Roast Day. Selaks is proud to be bringing Kiwis the fifth annual celebration of the humble roast on Sunday 3 August 2014. Now in its 80th year, Selaks Wines – founded in 1934 by Croatian immigrant Marino Selak – continues to live up to its rich history of bringing family and friends together over good food and wine. As a well-entrenched part of Kiwi tradition the roast is one of New Zealand’s most loved meals. Selaks NZ Roast Day is about gathering loved ones together and recapturing all the fun, fanfare and good times that go with a Sunday roast.For recipe and wine-matching inspiration download your free eCookbook at www.selaks.co.nz