Slow cooked roast lamb with Wild Mushrooms Spinach
Pair with Oloroso
SLOW COOKED ROAST LAMB: Make shallow slits 20 cm apart. Mash the garlic, finely chop the rosemary then mix the garlic, rosemary and salt into a paste and rub all over the meat and into the slits. Put the lamb in a roasting pan and cover loosely with foil. Turn the oven down to 160 ºC and roast for 4 hours, Uncover and continue roasting for another 2 hours, until the meat is very tender.
WILD MUSHROOMS & SPINACH: Heat the oil in a pan. Add the onions and garlic and cook for 5 minutes, add the mushrooms and cook a further 5 minutes then add the sherry, soy sauce and spinach and simmer for 2 minutes until the spinach is cooked.
serving and consuming
Pairing Oloroso with food
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Oloroso fast facts
- Alcoholic content between 17 and 22% vol.
- Sugar < 5 gr. / litre
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- High in Gylcerine Content 8 - 10 gr. / litre