The beautifully integrated Seaward Cabernet Sauvignon offers notes of berries and cedar spice. The red complements, rather than overwhelms, a weekend lunch favourite of ours: the boneless leg of lamb.
Spier Seaward wines’ style and complexity have been strongly influenced by their coastal terroir. The Atlantic’s cooling breezes allow the vines to thrive in optimal conditions for gradual ripening. Minimal intervention is needed to produce a crop of outstanding quality, year after year. After careful crafting by our winemakers, the result is a Cabernet Sauvignon which has great concentration, balance and finesse.
This delicious dish is quick and simple to prepare – enjoyed warm or at room temperature. Serve with the addition of your favourite salad or starches (like couscous) or roasted vegetables.
Tip: Make the gremolata and yoghurt mixture before you grill your meat.
1 kg boneless leg of lamb, butterflied
30ml extra virgin olive oil, plus extra for serving
1 teaspoon dried origanum
Salt and pepper, to taste
1 cup double cream plain yoghurt
100 g plain chevin log (goats cheese)
1 bunch Italian parsley
Rind of 2 lemons, finely grated
1 clove garlic, finely grated or very finely chopped
2-3 tablespoons pine nuts, lightly toasted
Preheat your oven on grill mode and place the oven rack in the top third of the oven (you can also grill the lamb over hot coals if you prefer). Line a roasting tray with foil and place the lamb on it. Drizzle with oil and season with salt and pepper on both sides. Grill for 12 minutes, then turn over and grill for another 12. Remove from the oven, cover with foil and leave to rest for at least 10 minutes (you can also leave it to cool to room temperature if you prefer).
For the chevin yoghurt: in a blender or food processor, add the yoghurt and chevin and season lightly with salt and pepper. Blend until smooth, transfer to a serving bowl and refrigerate (covered) until ready to serve.
For the gremolata: chop the parsley as finely as possible, then mix with the lemon rind and grated garlic. Cover and refrigerate until ready to serve (can be made up to a day ahead).
To serve: Slice the grilled lamb finely, then serve on a “bed” of creamy chevin yoghurt, topped with gremolata and pine nuts.