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WINE AND FOOD<br />
Perfect with<br />
Pinot<br />
THIS BEAUTIFUL WINTER DISH FROM<br />
AKARUA’S EXECUTIVE CHEF JOHN PICKENS<br />
USES ALPINE LAMB FROM LOCAL HILLSIDES<br />
SLOW COOKED LAMB<br />
OYSTER SHOULDER<br />
Ingredients<br />
→ 1 lamb oyster shoulder - we use<br />
Silere Merino - approx 1.1kg<br />
→ 10 garlic cloves<br />
→ 150ml canola oil<br />
→ 2 sprigs of rosemary<br />
→ 1 onion, chopped<br />
→ 1 piece of celery, chopped<br />
→ 1 carrot, chopped<br />
→ 1 bottle of Akarua Rua<br />
Pinot Noir<br />
Method<br />
First, confit the garlic. In a small<br />
pot, add garlic cloves and just<br />
enough oil to cover them. Place<br />
on the stove top on its lowest<br />
heat and let it slowly confit,<br />
without boiling, for about 25<br />
minutes. They should be soft<br />
enough to squash with the back<br />
of a spoon.<br />
Allow the garlic to cool slightly.<br />
Rip off the leaves and add them<br />
to the garlic and oil, using a bar<br />
blender or hand blender, blitz<br />
for a minute or two until the<br />
rosemary is fine and you have<br />
a nice paste. Rub this over the<br />
lamb shoulder and ideally leave<br />
overnight to marinate.<br />
Pre heat your oven 130˚C.<br />
Take an oven proof dish with high<br />
sides that just fits the lamb, add<br />
the chopped veges and then<br />
lamb on top and the bottle of<br />
wine, if necessary top up with<br />
water until just covered. Place a<br />
sheet of baking paper over the<br />
lamb, followed by aluminium foil<br />
wrapped tightly around the edges.<br />
Cam’s <strong>Wine</strong> Match<br />
This is a dish of soft and subtle sweetness, delicacy and refinement<br />
as well as tenderness and familiarity. It requires a wine with the<br />
same attributes, but also a wine with a core of fruit, power of fine<br />
tannins and youthful acidity to contrast the lamb. The Akarua Pinot<br />
Noir does this with aplomb. A distinctive signature of vineyard and<br />
Otago origins with stony schist minerality, dried herb, a whisper of thyme, and with<br />
great fruit and structure this wine has personality and Pinosity.<br />
Slow cook in the oven for 4-5<br />
hours. To test the lamb is done,<br />
wiggle the bone. It should<br />
separate from the lamb.<br />
In our restaurant we serve it with<br />
caramelised onions and figs,<br />
Akarua Pinot Noir jus and black<br />
garlic salt.<br />
WORLD OF WINE – WINTER <strong>2019</strong> 17
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