Immediately warming, this harmonious match of boysenberries, plums and spice from the Mill Reef
2019 Reserve Merlot Malbec with the soft juicy herbed lamb make this another perfect match!
1 Bone in shoulder of lamb
2 Large carrots peeled
1 Large brown onion
2 Sticks of celery
1 Medium leek
1 Bulb of garlic cut in half
1 glass Mills Reef Merlot Malbec
1 Bay leaf
1 Sprig of thyme
3tblsp Canola oil
Pre heat oven to 180 degrees.
Cut the vegetables into a large dice but keep them separate.
Heat a large pot that has a lid and is big enough to hold the lamb with the lid on but will also fit inside the oven.
Season the shoulder with salt and pepper and on medium high heat sear the skin side of the shoulder in the
pot. Try to get as much colour as you can so using tongs move the shoulder around the pot to colour all the
sides and contours.
Once the lamb is browned nicely remove from the pot and place on a plate whilst you brown to vegetables..
Brown them separately taking time to colour evenly and drain in a colander.
Once all the vegetables are brown return to the pot along with the garlic, thyme and bay leaf and place the lamb
on top followed by the wine. Top with the lid and place in the oven for 30 minutes at 180 degrees then turn
down the temperature to 125 degrees and forget about it for at least 5 hours.
Allow the lamb shoulder to rest with the lid on for at least 45 minutes.
Pour the juice into a jug and allow the fat to surface.
Using a small ladle skim away the fat so that you are left with just the lamb juice. Pour the juice into a pan to
reduce and adjust the seasoning.
To serve, pull pieces and nuggets off the bone and pour the reduced lamb juices over the top.
New Zealand’s temperate, maritime climate and rich, free-draining volcanic soils have brought new intense flavours and styles to the world wine market. With vineyards in prime locations such as Hawke’s Bay and Marlborough.
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