Tempranillo wines work fabulously with meaty dishes. The earthiness in the cumin compliments to the oak in the ageing of the wine. A killer combo!
Lamb – filet is great, neck filet too or a steak
2 tsp garam masala or mixed spices to that effect
2 carrots – peeled and chopped into 2cm pieces
2 tsp ground cumin
A knob of butter
Salt and pepper
A squeeze of lemon
6 baby or new potatoes
Chives to garnish
Rub a little oil on your lamb and then rub the Garam Masala or similar spices on the meat. Season and set aside for as near to an hour as possible.
Slice your little potatoes into 8mm discs, toss in oil and season. Roast for 30 minutes flipping them over after 15mins.
Toss your carrots in some oil and roast at 180 for around 40 minutes.
When your carrots are ready get your frying pan heated up with a little oil and then fry the lamb for 3 minutes on each side and then wrap in foil and tea towels and keep warm.
Put the carrots in a blender with a knob of butter and the cumin and a squeeze of lemon. Season and whizz! You want your purée nice and smooth. If it’s a bit like baby food you could add a splash of milk and whizz again.
After your lamb has been resting for about 20 minutes remove from the foil and cut into pieces about 1cm thick.
Take a potato disc, place the lamb on top then a generous dollop of purée and top with chopped chives.
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