Festive roast with a Mediterranean flavour
Tender leg of lamb stuffed with garlic, rosemary and pine nuts, served with spring vegetables – a classic Easter dish that perfectly complements the structured Chianti Classico.
Ideal wine accompaniment: Chianti Classico DOCG (Tuscany, Italy)
The Sangiovese-dominated Chianti Classico impresses with its powerful structure and flavours of dark cherries, leather and fresh herbs. Its lively acidity (5.5-6 g/l) cuts through the fat of the lamb, while the fine tannins (due to 12+ months barrel ageing) combine with the roasted flavours. The typical mineral note of the Galestro soils emphasises the spiciness of the filling, and the light herbal note on the finish forms a delightful contrast to the sweetness of the carrots.
5 more wine recommendations:
Rioja Reserva DOCa (Spain) This Tempranillo with aromas of vanilla, tobacco and plum harmonises perfectly with lamb thanks to its barrel ageing. The velvety tannins and subtle oak spice complement the herbal filling, while the dark fruit notes are reminiscent of the caramelisation of the lamb crust. The elegant ageing gives the wine a silky texture that envelops the delicate flesh like a velvet curtain.
Saint-Émilion Grand Cru AOC (Bordeaux, France) This Merlot-dominated Bordeaux offers an elegant combination of blackcurrant and cedar wood that caresses the delicate flesh. Its mineral complexity reflects the vegetable garnish, while the fine spiciness is reminiscent of the rosemary in the filling. The round tannins develop in the glass and unfold a sensual texture that goes perfectly with the succulent lamb.
Aglianico del Vulture DOC (Basilicata, Italy) With its powerful structure and aromas of black olives and liquorice, this wine is in no way inferior to lamb. The smoky note emphasises the roasted flavours, while the dark fruit component absorbs the sweetness of the slowly cooked onions. The volcanic minerality gives the wine an invigorating freshness that balances the dish wonderfully.
Douro DOC (Portugal) This Portuguese red wine combines flavours of dark berries and chocolate with a fresh acidity. Its dense texture carries the dish perfectly, while the savoury undertones reflect the herbs in the filling. The natural fruit concentration of the old vines gives the wine a special depth that emphasises the festive meal.
Pinot Noir from the Ahrthal (Germany) This German Pinot Noir is characterised by its red fruit and delicate spiciness. The lively acidity balances out the creaminess of the sauce, while the fine earthy flavour is reminiscent of the rustic preparation. The delicate structure of the wine allows the lamb to shine in all its splendour without overpowering it.
The recipe:
Stuffed leg of Easter lamb with young vegetables
Cooking utensils
- 1 Roasting pan
- 1 Kitchen twine
- 1 Meat thermometer
- 1 Casserole Pure
Ingredients
For the leg of lamb:
- 1 Leg of lamb approx. 1.2 kg
- 4 Garlic cloves
- 2 Sprigs of rosemary
- 50 g Pine nuts
- 2 Tbsp olive oil
For the vegetables:
- 4 young carrots
- 4 small potatoes
- 2 Shallots
- 200 ml Red wine
Preparation
Prepare the leg of lamb:
- Chop the garlic and rosemary, mix with the pine nuts
- Cut into the leg of lamb, work in the stuffing
- Tie with kitchen twine
Roast:
- Sear the leg of lamb in olive oil
- Cook in a preheated oven at 160°C for 90 minutes
Prepare vegetables:
- Peel and halve the carrots and potatoes
- Add to the meat after 60 minutes
Recommended side dishes:
- Fresh leaf salad with vinaigrette
- Crispy baguette
- Mint yogurt sauce
