Recommendations · Beer and food

Roast leg of lamb with ’t Zwarte Schoap Het Lam Oaked Quadrupel

A leg of lamb that spends an hour and a half in the oven with garlic and rosemary pushed into the meat, with baby potatoes around it. Alongside, a heavy, wood-aged quadrupel.

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Bottle of ’t Zwarte Schoap Het Lam Oaked Quadrupel, beer

From the shelf

The bottle

’t Zwarte Schoap Het Lam Oaked Quadrupel comes from ’t Zwarte Schoap in the Netherlands and is a quadrupel of 10 percent ABV. The bottle contains 33 centilitres. A quadrupel is dark and heavy, with plenty of dark malt and residual sugar; the name says that this beer has lain on oak, and wood ageing gives a dry, slightly vanilla-like tone on top of the caramel and the dried fruit.

’t Zwarte Schoap Het Lam Oaked Quadrupel

The combination

Why this works together

Lamb is fatty meat with a flavour of its own, spicy. The alcohol of a quadrupel dissolves that fat and the residual sugar sets itself against the salt of the crust, while the rosemary and the garlic hold their own next to the spicy yeast note. The dry tone from the oak keeps the whole thing upright, so the beer does not end up next to the meat like syrup.

At the table

The dish

  • Before 4 people
  • Ready in 2 hours
  • Type main course

What you need

  • 1 leg of lamb of about 2 kilos
  • 4 cloves of garlic, cut into strips
  • 4 sprigs of rosemary
  • 4 tablespoons of olive oil
  • 1 kilo baby potatoes
  • 2 onions, cut into wedges
  • 200 millilitres of water
  • 1 lemon
  • salt and freshly ground black pepper

How to make it

  1. Take the leg out of the fridge an hour before use. Preheat the oven to 220 degrees.
  2. With a small knife, make little holes all over the meat and push a strip of garlic and a sprig of rosemary into each.
  3. Rub the leg with half of the oil, salt and pepper and squeeze the lemon over it.
  4. Put it in a roasting tin, pour the water into the tin and place it in the hot oven for 20 minutes, until the outside takes on colour.
  5. Turn the oven back to 160 degrees and roast the leg for another hour, basting it every half hour with the juices from the roasting tin.
  6. Mix the baby potatoes and the onion wedges with the rest of the oil, salt and pepper and spoon them around the meat for the last hour.
  7. Pierce the thickest part: if the juices run clear pink, the leg is rosé; if you want it well done, give it 15 minutes extra.
  8. Rest the leg under foil for 15 minutes before you carve it, otherwise all the juices run onto the board.

In the glass

Serving

Pour at 10 to 12 degrees into a bulbous goblet glass, and do not pour too fast, so the head stays small. Leave the last sediment in the bottle.

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