Blason d'Aussières
Accompanied by Rolled Lamb with Fresh Mint
Creation of Marie-Caroline Malbec
Ingredients
- 1 boned shoulder of milk-fed lamb for 4 people
- 1 large bunch fresh mint
- 4 cloves of garlic
- 100 g of pecorino
- Pepper
- 500 ml dry white wine
For 4 persons Preparation time: 30 min | Cooking time: 30 min
Wash and dry the mint, finely chop the leaves with the garlic. Chop the pecorino.
Spread the lamb out on the worktop, season with salt and pepper, sprinkle with the mint leaves and then the pecorino.
Roll up like a roast, and tie firmly with kitchen string.
Cook for about 30 minutes in a preheated oven at 180°C (gas mark 6).
Cut into slices and serve very hot with the cooking juices.
Wine suggestion:
Blason d'Aussières.
The attack offers excellent aromatic freshness, the wine then reveals a very elegant, supple, full-bodied structure, with rich aromas of the garrigue and notes of spice.
This lamb dish is a great choice to accompany the wine, the slightly minty sauce and texture of the meat are a perfect match.
