November 6, 2022
Given our family's Australian heritage—winemaker Russell Hearn was born in and grew up in Australia—lamb and Shiraz are a regular occurrence on our family dinner table. There is something about the soft, spicy hints of pepper and ripe red fruit notes that make Shiraz—Australian style Shiraz in particular—such a fantastic pairing with lamb. Once the cool weather sets in there is nothing quite like a Sunday Roast served over a bed of root vegetables, paired with a bottle of Shiraz and shared with family and friends!
- 4 lbs boneless leg of lamb
- 1 cup pine-nuts
- 2 heads garlic, peeled
- 1/2 cup fresh rosemary
- 1 cup spinach
- 1/4 cup olive oil
- salt & pepper
- 1 lb carrots, sliced
- 1 bag small potatoes
- Preheat the oven to 325°F.
- Butterfly the lamb and cut into pieces one inch thick.
- In a food processor combine the pine nuts, one head peeled garlic, rosemary, spinach, olive oil, salt and pepper until smooth to make the filling.
- Drizzle olive oil on both sides of meat, season with salt and pepper.
- Spread the filling evenly over the flat piece of lamb, leaving a half inch gap at either end.
- Roll the meat tightly, without losing the filling into what looks like a very thick sushi roll. Once rolled, tie together snuggly using cooking string.
- Place the rolled lamb roulade on the rack of a roasting pan, seam side down.
- Meanwhile, chop carrots and potatoes into one inch thick pieces and place in the bottom of the roasting pan along with one heads worth of peeled garlic and any remaining rosemary. Season with salt and pepper.
- Roast for 40 to 50 minutes or until meat thermometer reads 130°F. Remove from the oven and let rest for 15 to 30 minutes.
- Once meat has finished resting, remove string, slice and serve over roasted carrots and potatoes. Pair with a bottle of Shiraz and enjoy!