z52 Brsada Vineyard Zinfandel

Grower: z52 Vineyards
Grape Variety: Zinfandel
Style: Savoury and Earthy
Country: USA
Appellation: Sonoma County
Vintage: 2007/8
Closure: CORK
Alcohol: 15% ABV
Bottle Size: 75cl

Roasted Canon of Lamb with Buttered Cabbage and Red Wine and Garlic Sauce

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the roasted lamb //

1 x 150g/5½oz lamb fillet
olive oil
salt and freshly ground black pepper
4 cloves garlic
2 sprigs fresh rosemary
2 sprigs fresh thyme

For the buttered cabbage //

25g/1oz butter
¼ head spring greens, finely shredded
salt and freshly ground black pepper

For the red wine sauce //

1 tbsp olive oil
2 cloves garlic, crushed
150ml/5½fl oz red wine
30g/1oz butter
salt and freshly ground black pepper

1. Preheat the oven to 180C/350F/Gas 4.
2. For the roasted lamb, rub the lamb fillet with olive oil and season with salt and freshly ground black pepper.
3. Heat an ovenproof frying pan until hot, then add the lamb and fry for 2-3 minutes on both sides, or until golden-brown all over.
4. Add the garlic and herbs to the pan and transfer the pan to the oven to roast for ten minutes, or until the lamb is just cooked through.
5. Remove from the heat and leave to rest for five minutes on a warm plate, then thickly slice.
6. For the buttered cabbage, melt the butter in another frying pan, add the spring greens and fry over a gentle heat for 3-4 minutes, or until the greens are tender.
7. Season to taste with salt and freshly ground black pepper.
8. For the red wine sauce, add the oil and garlic to the pan used for cooking the lamb and fry for one minute over a medium heat.
9. Add the red wine to deglaze, turn up the heat and simmer for 5-6 minutes, or until the liquid has reduce by half and the sauce is beginning to thicken.
10. Stir in the butter until the sauce is smooth and creamy.