I would say pinot noir is my favourite style of red wine. But I do like a nice spicy bottle of Shiraz though. But pinot noir is very drinkable on its own. That's probably why I like riesling too, because its highly drinkable by its own.
The wine for today's tasting and also used to marinate the roast lamb which I will talk about later is from Mornington Peninsula, Stonier, famous for its Chardonnay's and Pinot Noir's.
Stonier, Mornington Peninsula, Pinot Noir 2005Tasting notes,
Medium-bodied with the taste of berries and a nice oaky finish.
Personal rating: 4/5
Now for the roasted lamb.
Ingredients
Rack of lamb or lamb cutlets
Salt
Ground black pepper
Rosemary, dried or fresh
Parsley, dried or fresh
Mint sauce
Glass of red wine
Olive oil
Directions
1) Marinate the lamb for at least 2hours, I did it for 6hours. Haha. The longer you marinate, the more wine it soaks in to the meat, the nicer the taste. :) Anyway, marinate it with salt, black pepper, rosemary, parsley and pour in the wine. Do not add too much rosemary and its rather pungent. Make sure you rub the salt in the meat. And use a spoon to pour the wine over the meat.
2) Wrap the tray with some glad wrap so that the moisture stays lock in.
3) After marinating till your satisfied, get a frying pan and pour some olive oil in. On high heat, fry the lambs to brown it. Do not fry till the meat its cooked, or else this is going to be Pan-fried lamb instead of roasted lamb. Once its brown, put it back in the tray. But before that, pour away part of the marinate. Keeping too much marinate will make the meat overly juicy. You want something just nice when you bite into the meat.
4) Preheat oven to 200 degrees celsius. Once the oven is ready, put in the lamb and roast for about 25-30mins, depending on portion. 25-30mins will give you medium done.
5) When its cooked, let it sit for awhile and then cut and serve with mint sauce.
Enjoy your lamb with the remaining wine, =]
