Tag Archives: lamb

Roasted Leg of Lamb with Chateau Magneau Rouge

lamb_rhodyThe Chateau Magneau Rouge is a very dry wine, with only hints of red fruit flavors. It has loads of minerality from the granite-rich soil which predominates the sub-region of Graves in which its grapes are grown and it’s precisely this lean, mineral style that makes it an excellent pairing with lamb, cranberries, and roasted root vegetables. It’s also a smart choice for a classic roast chicken.

-Chef/Owner Ben Lloyd, The Salted Slate, Providence

Says Chef Ben: “I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi or polenta alongside the roasted vegetables.”


1 cup extra-virgin olive oil
½ cup roughly chopped garlic
¼ cup crushed coffee beans
6 sprigs each fresh rosemary and thyme, stemmed and leaves chopped
1 (3½- to 4-pound) boneless leg of lamb, tied or netted
2 shallots, peeled, trimmed and diced
2 (1 pound) quince (or substitute Bartlett pears), peeled, cored and diced
½ cup cranberries
3 stalks celery, diced
1 cup dry cooking sherry (or red wine)
1½ cups lamb, chicken or beef stock
Kosher or sea salt
Freshly ground black pepper

Roasted Vegetables:
2 bulbs (about 1 pound) kohlrabi, trimmed, scrubbed, halved and sliced ¼-inch thick
1 (about 1 pound) Macomber turnip, peeled and cut into batons (2- by ½-inch sticks)
½ pound Brussels sprouts, trimmed and halved lengthwise
2 shallots, peeled, trimmed and chopped
6 whole garlic cloves, peeled and halved

In a small saucepan, warm 1 cup olive oil, ½ cup chopped garlic, crushed coffee beans, rosemary and thyme until herbs just begin to sizzle. Remove from heat and cool. Place lamb in a large bowl and pour marinade over the lamb, filling any little cavities with pieces of garlic/herbs. Cover and refrigerate overnight.

Remove lamb from refrigerator 1 hour before cooking. Preheat oven to 450°.

Place shallots in a flameproof roasting pan with quince, cranberries and celery. Add ¼ cup marinade from the lamb and toss. Place lamb atop mixture (be sure to reserve any remaining marinade). Generously season lamb with salt and pepper.

Roast lamb for 15 minutes. Reduce heat to 325°. After 40 minutes check lamb with an instant read thermometer. For medium rare, remove lamb when it reaches 125° (or 130° for medium). It will reach 135° (or 145° for medium) while resting. Transfer lamb to a warm resting plate and cover loosely with foil.

For the roasted vegetables, return oven to 450°. In a large roasting pan, toss kohlrabi, turnip, Brussels sprouts, shallots and garlic cloves with ¼ cup remaining marinade. Season well with salt and pepper. Bake for 15 minutes or until vegetables just begin to brown and caramelize.

As the veggies roast, heat lamb roasting pan on high heat for about 2 minutes. As things start to bubble, add the sherry and reduce by half (about 2 minutes), then add stock. Continue to boil and reduce liquid to 1 cup. Season to taste.

To serve, you can either strain the sauce or serve it over the lamb with its fruits and veggies, according to your liking. Serve lamb alongside the additional roasted vegetables. Serves 6 as a main course.

Bon Appetit!

Stout-Braised Lamb Shanks with 3 Great Wines

Braised Lamb Shanks recipe // Wine Pairing Ideas

Spring is an exciting time of year for us! With the arrival of fresh and light wines, we always think of what foods would pair perfectly with each wine. Today, we’ve chosen three fantastic wines to match your spring Lamb dishes, like this Stout-Braised Lamb Shank recipe featured by Edible Rhody magazine. Look for our large in-store display of spring wines, and keep on scrolling down to find out more. Cheers, and happy spring!

Red Wine and Lamb Dish

Château D’Oupia ‘Les Heretiques’, 2012, Languedoc, France

Wonderfully clean and pure, with an exuberant personality and gobs of rich, peppery red and black fruit.  Made from a grape called Carignan from 40 year old vines in the south of France.  Goes great with fresh and clean lamb dishes where the flavor of the lamb is highlighted. $11.99

Lamb Wine Pairing

E. Guigal Côtes du Rhône, 2010, Rhone Valley, France

This wine is made by one of the most iconic wineries in the world and from one of the best vintages ever to come out of the Rhone Valley.  The Syrah and Grenache grapes give it a full body with rich and intense aromas of fresh red berries with a round smooth mouth feel.  Great with heavier lamb dishes with a flavorful sauce or gravy. $14.99

Wine that goes with lamb

Frederic Mabileau ‘Les Rouilleres’, 2009, Loire Valley, France

A fresh, fragrant and pure wine with very focused flavors of red cherry and berry with a lovely mineral fragrance.  Holding true to the varietal, 100% Cabernet Franc, there is an intriguing mineral and vegetal element (think sweet green bell peppers).  These beautiful and fresh organic flavors make it a perfect match with any lamb dish preparation, either simple and light or with a deeply flavored sauce. $17.99


Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes

by Amy McCoy, PoorGirlGourmet.com


3 tablespoon olive oil
2 medium lamb shanks
Kosher or sea salt
Freshly ground black pepper
1 medium shallot, finely chopped
1 tablespoon and 1 teaspoon fresh thyme
1/4 cup Dijon mustard
1 tablespoon unbleached all-purpose flour
1 bottle Guinness stout
1 cup water
Grated zest and juice of 1 lemon
1 pound new potatoes, scrubbed and quarted
1 pound carrots, peeled, trimmed, sliced in half crosswise, then sliced in half lengthwise

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season lamb shanks with salt & pepper. Add to pan & sear each side until golden-brown, 5-7 minutes each side. Remove shanks and set aside.

Lower heat to medium. Add shallot and tablespoon fresh thyme. Sauté until shallot is translucent, 1-2 minutes. Add mustard and stir well.

Sprinkle flour over the mustard, then stir until all flour is absorbed. Slowly pour the stout into mustard-flour mixture, whisking to dissolve flour into liquid. Add 1 cup water.

Return shank to the pan & bring liquid to simmer. Cover & reduce heat to maintain gentle simmer. Turn shanks every 15 minutes, until lamb is falling off the bone, 1 1/2 hours. While shanks cook, prepare vegetables. Preheat oven to 400º.

In medium mixing bowl, combine 1 tablespoon olive oil and lemon juice and toss in potatoes and carrots. Add 1 teaspoon fresh thyme. Season with salt and pepper.

Arrange veggies in single layer on a lined, rimmed baking sheet. Roast, stirring occasionally, until they begin to brown and are easily pierced with a fork, 40-45 minutes.

To serve, defat the lamb cooking liquid, divide potatoes and carrots between 2 shallow bowls and top with shanks, drizzle with gravy and sprinkle with lemon zest. Serves 2 as main course.

Top 10 Easter Wines Under $20

Top 10 Easter Wine picks

We love feasting holidays, and the arrival of spring also means Easter is on its way. Pairing wines for Easter is a treat for us, because rather than the heavier and richer wines that you’d have on Thanksgiving, wines that pair with a traditional Easter dinner are lighter and fresher. We’ve hand selected ten of our favorite wines that will pair with glazed ham, roasted lamb, fresh veggies and everything on the table.  Come in and look for more wines marked with orange flower tags, or ask any of our knowledgeable staff for assistance. We are here to help!


easter wines

Botter Moscato
A little sweet, a little fizzy – great by itself or with light salads.  A perfect way to start off the day during Easter brunch.

Ca’ Furlan Prosecco
Our favorite inexpensive sparkling wine! This makes a mean Mimosa or Bellini, but it’s also great on its own.

Feudi di San Gregorio Lacryma Christi
This virile and powerful red from Campania translates to “Tears of Christ”.  We can’t think of a more appropriate wine for Easter, and it pairs really well with Lamb!

Mulderbosch Rosé of Cabernet Sauvignon
Deeply colored, boldly flavored and mighty delicious, we really recommend this rosé as one of the best pairings with ham.

The Immortal Zinfandel
A really great Zin from vines that were planted in the 1880’s.  Big bold fruit with a bit of strawberry and cocoa.

Dr. Loosen Riesling
Perfect with ham and lighter dishes.  Not too sweet, but loaded with ripe peach and grapefruit.  Sophisticated and delicious!

Château de Segries Côtes du Rhone
A very well made, very elegant wine that will please any red wine drinker.  Pair with lamb or anything roasted.

Château Magneau Graves
A stunning Bordeaux that has both beautiful fruit flavors but also a pronounced mineral element that makes it the best pick for pairing with Lamb

Toad Hollow Chardonnay
Perfect for those that want to serve a Chardonnay but doesn’t want loads of oak and butter.  Crisp, clean and drinks just like an expensive French Burgundy.

Tintero ‘Grangia’
A tiny bit fizzy and very delicious.  Aromas and flavors of white flowers and ripe stone fruit.  Springtime in a bottle – pair with Easter Egg Hunts and anything you’d eat for lunch.

Eric Taylor
Bottles General Manager