Leg of lamb cooked in Chardonnay
Grace the Autumn table with New Zealand lamb,cooked slowly in Villa Maria Cellar SelectionMarlborough Chardonnay for flavour and succulence.Serve with another New Zealand’s favourite– Villa Maria Cellar Selection 2015 MarlboroughPinot Noir – the concentrated flavours of juicy redberry fruits and fresh mushrooms match perfectly.
- Heat oven to 120C.
- Place onion, celery, fennel, garlic and rosemary in a casserole or roasting dish, just large enough to fit the lamb.
- Heat oil in a heavy-based frying pan, season lamb with salt and pepper and brown on all sides. Place lamb on top of the vegetables. Pour over wine, cover and cook for 3 hours or until meat falls from the bone.
- Serve sprinkled with lots of chopped parsley and mint, grated parmesan, lemon zest and snow pea shoots or rocket.
- Serve with a glass of Villa Maria 2015 Cellar Selection Marlborough Pinot Noir.