Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!
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Lamb is a meat that has a natural affinity to certain flavors, and two of the top flavors that go with lamb are roasted garlic and fresh rosemary. This recipe makes it easy to enjoy all these flavors at once by studding a leg of lamb with cloves of garlic and sprigs of rosemary. While the lamb is roasting, your house will smell simply heavenly, and you’ll end up with an elegant, and richly flavored dinner. Let us know what you think of this recipe by leaving us a comment!
Liberally season the leg of lamb on all sides with salt and pepper. Cut small incisions into the meat in even intervals all the way around the leg. Stuff each pocket with half a clove of garlic, and a small sprig of rosemary. Place the leg on a rack over a roasting pan, and place into an oven preheated to 375ºF. Roast for 1 – 1.5 hours, until the meat reaches 135ºF for medium rare doneness, or 145ºF for medium well doneness.
Once the meat reaches your preferred doneness, remove from oven and let sit for 10 minutes. After letting the lamb rest, carve by slicing away from the bone, and against the grain of the meat. Everyone has slightly different preferred methods, so just cut as feels comfortable for you! Serve with roasted potatoes, and enjoy!