Mother's Day is not only a celebration of the love we have for our Mothers, but it heralds the onset of Spring and warmer days ahead. The perfect wines for the Mothers Day lunch are fresh, clean and vibrant in flavour. The Muscat Michel Leon from Albert Metz in Alsace is the perfect start to the meal. Fresh grapey flavours are complemented by a hint of rose petal on the nose and a soft, ripe finish.
A lamb roast is traditional on this day and what better wine to compliment this than the Padilla Reserva Rioja from Spain. Deep rich Black cherry and Vanilla flavours are balanced by a silky smooth palate and a warm finish. Take a look at the recipe below for a hearty meal to add to your menus.
A Mothers Day meal wouldn’t be complete without a chocolate-based dessert.
To match this why not try the Gonzales Byass Nectar Pedro Ximinez from Spain. Made entirely from the native PX grape this wine is unctuous and treacly and full of rich toffee and milk chocolate flavours.
Roasted Leg of Lamb in Lemon and Black Pepper (Serves 8 approx)
- Leg of Lamb 2.5kg approx1
- Bunch of fresh Rosemary
- Cracked Black Pepper1 Tsp
- Lemons Zested & Juiced2
- Cloves of Galic3 Sliced
- Sea Salt
- 1.Pre heat oven to 230c- Gas mark 8
- 2.Pierce the lamb with a sharp small knife
- 3.Place into each piercing a slice of garlic and rosemary
- 4.Place onto a rack and then in to roasting tray
- 5.Sprinkle with salt and the cracked black pepper
- 6.Sprinkle with lemon zest and juice and rub into meat
- 7.Place into the oven for 20 mins then reduce temp to 200c- gas mark 6
- 8.Cook for 60 mins and baste every 20 mins
- 9.Internal temp should be at least 65c
- 10.Let the meat rest for at least 10 mins before carving
- 11.Serve with your own gravy, crisp roast potatoes and your favourite veg. A nice alternative would be some roasted vegetable such as carrots, peppers, courgettes, Aubergine and red onion