Friday Supper: Speedy roast lamb served with Cabernet Sauvignon

This is simple, delicious home cooking. Serve with Excelsior Cabernet Sauvignon.
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Why is this the right wine choice? Cabernet Sauvignon goes very well with uncluttered food like this straight forward lamb recipe – good quality ingredients, simply prepared.
Quick roast lamb
  • Heat oven to 220C/fan 200C/gas 7. Put  the potatoes and carrots onto a baking tray,  toss with the oil and rosemary, then season  well. Roast for 15 mins on the top shelf  until the veg is golden and almost tender.

  • Meanwhile, make the gravy. Put the wine  and stock into a small pan, then boil until  reduced by about two-thirds. Stir in the  redcurrant jelly, season and keep warm.

  • Rub the lamb in a little oil, then season.  Tuck the lamb in amongst the veg, then  return to the oven for 8-10 mins, turning  the lamb halfway through. Serve with the  redcurrant gravy and some green veg.

From BBC Good Food

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