4 tbsp olive oil
850g potatoes, peeled and thinly sliced
1 large red onion, peeled and thinly sliced
6 cloves garlic, unpeeled
2 tbsp fresh rosemary leaves
3 fresh bay leaves
250ml chicken stock
250ml dry white wine
1 (about 1.2kg) shoulder of lamb
to serve: steamed spinach or greens
1 Pour half the olive oil into a roasting tin and layer the potatoes, onion, garlic, half the rosemary and bay leaves, seasoning each layer generously.
2Pour over the stock and white wine and lay the shoulder of lamb on top. Sprinkle the remaining rosemary and season again. Drizzle with remaining oil and place in a preheated oven at 220°C for 15 minutes.
3Turn temperature down to 200°C and cook for further 1 hour and 15 minutes or until lamb and potatoes are tender.
4Turn oven off then transfer lamb to a wooden board, cover with kitchen foil and tea towels, and return potatoes to oven to keep warm. Allow lamb to rest for 15 minutes before carving. Serve with the potatoes and steamed spinach or greens.
Cabernet sauvignon is defined by its assertive tannins, which effortlessly carve through the protein richness and (flavour enhancing) fattiness of the lamb. This slow-cooking method subdues the lamb’s protein richness, with the potatoes, onions, fresh herbs adding a rustic note to the dish. The Vasse Felix carries the typical Margaret River iodine/seaweed tang, its juicy blackcurrant flavours, dried herb and sandalwood spice bringing together the wine and the slow-cooked lamb in a blissful combination.
