About the Dish
A red wine that combines the elegance of Sangiovese with the power of Sagrantino. Berry aromas with hints of cloves and balm, fresh yet warm and complex. Combine roasted lamb and sweet potatoes and enjoy a relaxing autumn marriage.
Ingredients
- 300g Lamb (cut off)
- 2-3 Sweet potato
- 6 Dried prunes
- 1 stick of Rosemary
- 100cc Red wine
- 5g Consommé (granules)
- 1tbsp Honey
- Salt, pepper: each as appropriate
Directions
-
1
Cut the lamb into bite-sized pieces and marinate in red wine for about 15 minutes.
-
2
Cut the sweet potato into 1.5 cm wide round slices, place them on a plate, cover them with plastic wrap, and heat them in a 500W microwave oven for about 3 minutes.
-
3
Arrange the sweet potato and the drained lamb alternately on a round heat-resistant plate, and fill the gap in the center with dried prunes.
-
4
Add consommé and honey to the marinade wine, mix well, pour over 3, season with strong salt and pepper, and top with rosemary.
-
5
Heat in an oven at 200°C for 15 minutes and it’s done.
Chef's Notes
Recommended wine
Wine name: Ziggurat
Vintage: 2018
Producer: Tenuta Castelbuono
Importer: Nichio Shoji
