Friday Supper: Speedy roast lamb served with Cabernet Sauvignon

This is simple, delicious home cooking. Serve with Excelsior Cabernet Sauvignon.
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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