Every Tuesday on the Majestic blog we feature a recipe from the delicious. magazine website matched up with the perfect wine pairings. It’s Bottoms up Tuesday!
In time for the Easter weekend Lucy from the delicious. team whips up homemade mint sauce and a rack of lamb. All paired up with the perfect wine matches.
- 2 tbsp runny honey
- 1 tbsp English mustard
- 2 x 6-bone racks of lamb,
- trimmed of fat
- 1 tbsp olive oil, plus extra for greasing
- 150g small vine tomatoes (we used sultan jewel tomatoes)
- 3 heaped tbsp fresh mint leaves
- 2 tsp caster sugar
- 2 tbsp red wine vinegar
- Preheat the oven to 200°C/fan180°C/gas 6. In a bowl, mix together the honey, mustard and some seasoning. Brush all over the racks of lamb, place on a lightly oiled baking sheet, then roast for 25 minutes. Place the tomatoes on a small baking sheet, drizzle with 1 tbsp oil and roast alongside the lamb for the final 15 minutes.
- To make the mint sauce, finely chop the mint, then place in a small bowl with the sugar and a pinch of salt. Stir to coat. Pour over 3 tbsp boiling water and the wine vinegar. Stir, then leave to infuse and cool.
- Remove the lamb from the oven, then cover loosely with foil and leave to rest for 5 minutes before slicing into cutlets. Serve with the roasted tomatoes, mint sauce and lots of creamy mash, if you like.
Nutritional info per serving: 313kcals, 16.3g fat (5.8g saturated), 31.4g protein, 9.8g carbs, 9.3g sugar, 0.6g salt
Mike’s Wine Matches
Top quality Rioja from a famous producer at a great price. This Rioja is 90% Tempranillo, harvested from vines at least 15 years old. Older vines mean lower yields, lower yields mean intensely concentrated fruit flavour – in this case a gorgeous mouthful of fresh strawberry and red currant fruit. Two years in American oak casks have given the wine a soft and smooth vanilla character, while a further 3(ish) years of bottle age give it a meaty complexity. Pairing this wine with lamb is almost like adding a juicy dollop of cranberry sauce to the plate, while the velvety texture goes perfectly with the texture of the meat. All in all, a sumptuous match for your Easter lamb.
A stalwart of the Majestic range, and absolutely unbeatable value for money. Grenache and Syrah are blended in a style similar to Cotes-du-Rhone, with dense, juicy blackberry and plum fruit, with a peppery, spicey finish. Shut your eyes and this wine could almost be a Rasteau for about half the price. At home with lamb or any other roast meat. If you lightly chill it, the ripe fruit character will come to the fore, making this a perfect drink for the sunny (fingers crossed) bank holiday weekend.