Roasted Young Lamb with Potatoes and Greece Sauce

A classic dish of traditional Italian cuisine, we combine it with the excellent Cabernet 2015 from the Fattoria di Montechiari, in Montecarlo di Lucca.

Ingredients for four people:

1.5kg young lamb, 3 garlic cloves, 1 glass white wine, ½ glass of apple vinegar, extra virgin olive oil, rosemary, ½ kg potatoes, salt and pepper

For the green sauce: 50gr c. of parsley, 1 garlic clove, 2 hard-boiled egg yolks, 2 anchovy fillets, 2 tablespoons of apple vinegar, 1 ice cube, salt

Directions:

Cut the lamb into pieces, wash and dry.

Place the meat in a container and season with oil, salt, pepper, rosemary and vinegar. Let it marinate for around an hour.

Take it out of the marinade and then seal and brown in a hot pan with oil and garlic and after douse with wine.

Put the meat into a pan and bake it in an oven pre-heated to 180°C for about an hour.

Meanwhile, parboil the well-cleaned potatoes, drain and let cool before cutting into desired size.

Brown in a hot pan with oil, garlic, rosemary and a teaspoon of paprika (optional). Add to the lamb 10 minutes before the end of baking.

To make the green sauce put the parsley, garlic, eggs, anchovies and vinegar into a mixer. Blend while gradually adding the oil until the sauce is all homogenous and has the consistency of mayonnaise.

Prepare a platter with the meat and the well-browned potatoes and add green sauce to taste.

Vino in abbinamento:

(edited by Stefania Vinciguerra)

Toscana Cabernet 2015 Fattoria di Montechiari

Dark and bright ruby red color. Intense nose of dark fruit, mulberry, cassis and a refreshing blood orange note followed by pencil shaving and elegant spicy hint. Elegant palate with silky tannin and great balance.

Production area: in the centre of Montecarlo hills, in Lucca province. Medium-mixtured soil, sandy and rich in bone.

Grape varieties: Blend of Cabernet Sauvignon and Cabernet Franc grapes from 30 years old vines, South-East exposure.  

Wine-making: green harvest in July, manual pick up of the grapes between the third and fourth weeks of September, according to the maturation of the grapes. Manual selection table for the grapes, traditional vinification and ageing of 20 months in 225 lt barriques. Bottle ageing at least 12 months.

Alcoholic content: 14% vol.

Serving temperature: about 14-15°C.

Suggested food pairing: red meats, game birds as well as hard seasoned cheese.