Recommendations · Wine and food

Oven-roasted leg of lamb with Montecillo Rioja Reserva

A leg of lamb that cooks slowly in the oven, with garlic, rosemary and roasted vegetables underneath. A Rioja Reserva has spent years in cask and brings the woody tone that goes with roasted meat.

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Bottle of Montecillo Rioja Reserva, wine

From the shelf

The bottle

Montecillo Rioja Reserva comes from Rioja in Spain and is made from tempranillo. The wine stands at 13.5 percent by volume. On the nose ripe fruit and cherry, with well-integrated wood notes. The tannin is supple, the structure firm and the finish long.

Order in the online shop Montecillo Rioja Reserva

The combination

Why this works together

Lamb is fatty meat with plenty of protein, and that is exactly what tannin binds to. The astringency that you can feel in the glass alone recedes into the background beside the meat. The maturation in oak gives a toasted, vanilla-like note that matches the browned outside of the leg, and the rosemary connects with the spiciness of the tempranillo.

At the table

The dish

Before 4 people
Ready in 2 hours and 15 minutes
Type main course

What you need

1 leg of lamb of about 1.5 kilo, bone-in
6 cloves of garlic
4 sprigs of rosemary
3 tablespoons of olive oil
1 kilo waxy potatoes
2 red onions
2 winter carrots
250 millilitres beef stock
150 millilitres red wine
1 tablespoon flour
coarse sea salt and freshly ground black pepper

How to make it

Take the leg of lamb out of the fridge an hour before use. Preheat the oven to 220 degrees.
Cut four cloves of garlic into thin sticks. With a small sharp knife make incisions all over the leg and push a stick of garlic and a sprig of rosemary into each incision.
Rub the leg with a tablespoon of olive oil and sprinkle it all over with coarse salt and pepper.
Cut the potatoes into wedges, the onions into quarters and the winter carrots into pieces. Mix them in a roasting tin with the rest of the oil, the remaining garlic, salt and pepper.
Place the leg on the vegetables and put the tray in the hot oven for twenty minutes, until the meat takes on colour.
Set the oven back to 160 degrees. Pour the broth along the edge into the roasting tray and let it all cook for another hour and a half. Baste the meat every half hour with the cooking juices.
Take the leg out, cover it with foil and let it rest for twenty minutes. Keep the vegetables warm.
Put the roasting tin on the heat, stir the flour into the juices, deglaze with the red wine and let the gravy reduce for a few minutes until it thickens. Strain it and season.
Cut the meat from the bone in slices against the grain and serve with the vegetables and the juices.

In the glass

Serving

Serve the wine at 17 degrees in a roomy red wine glass. A Reserva of this age benefits from air: open the bottle half an hour before the meal or pour it into a decanter. Then the fruit comes forward and the oak sits a little further back.

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