If you are used to serving red wine with your roasted lamb, you might like to change things up and consider sake instead. It is a myth that certain foods have to be served with wines from the same country as the cuisine, or that white, red and rose wines are your only choices.
Instead, consider sake, a delicious and far more forgiving option than wine. Because sake is lower in tart acidity than wine, it has an umami flavour which complements a wide range of savoury dishes.
There are no hard and fixed rules with pairings, and it also depends on your palate and preferences, but this roasted lamb recipe goes especially well with the Yamahai Junmai “Red Label” sake from Tamagawa.
This bold-tasting sake offers a rich style which will complement and bring out the meaty lamb flavour. Serve the Yamahai Junmai lightly chilled or at room temperature.
The following roasted lamb recipe is easy to make and boasts garlic and oregano, as well as various vegetables. The seasonings are deliberately kept simple to showcase the beautiful lamb flavour. If you want to use other vegetables, then aubergine, courgette and parsnip can all be considered. The recipe serves 4 people.
This could be next Sunday’s lunch - with a twist!
What You Need:
2 minced garlic cloves
3 teaspoons dried oregano
2 kg lamb leg roast
5 large potatoes
2 red onions
Olive oil, as needed
Salt and black pepper, to taste
Fresh parsley, to serve
How to Make It:
Preheat the oven to 190 degrees C. Combine the garlic with the oregano with a tablespoon of olive oil. Use a sharp knife to cut slits all over the surface of the lamb, then season with salt and black pepper. Rub the garlic paste over the lamb, then put it on a rack in a roasting pan and roast for 20 minutes.
Meanwhile, peel and cut the potatoes and carrots into large chunks, and cut the onions into wedges. Toss the vegetables with a tablespoon of oil and some salt and pepper in another roasting pan. Turn the oven down to 180 degrees C and put the vegetables in the oven.
Let the lamb and vegetable roast for another 45 minutes or until the lamb is done and the vegetables are tender. If one is done before the other, just remove it from the oven and keep warm.
Use a meat thermometer to check the lamb doneness. It should be 60 degrees C in the centre (not touching the bone) for medium-rare, 70 degrees C for medium-well, or 75 degrees C for well done. Let the lamb rest for at least 10 minutes before carving.
Serve the lamb and vegetables with a parsley garnish. Your favourite homemade gravy would finish this dish off nicely. Don’t forget your delicious glass of Yamahai Junmai sake on the side!