COCKBURNS PROMOTES 18 HOUR SLOW ROAST LAMB FOR EASTER
At the FDIN we predict a major resurgence of slow roasting. Called Daube, from the squat looking tight-lidded dishes the French used to braise food amongst the embers, Cockburns the port people, are now promoting a slow cooked dish accompanied by … you guessed it … port. Sounds good though.
The recipe for this tender, 18 hour slow-cooked lamb was created by Steve Bulmer, head chef at Brook Hall Cookery School.
This melt-in-the-mouth lamb is satisfyingly rich, and virtually cooks itself, making it the perfect dish for Easter Sunday lunch.
Apparently pairing it with Cockburn’s Late Bottled Vintage 2004, a full and fruity port, will really complement the sumptuous nature of the lamb. The port’s hints of cherry and dark chocolate on the palate will further enhance the depth of the dish, whilst its complex character will leave your taste buds tingling. Cockburn’s Late Bottled Vintage 2004 is widely available, 75cl, RRP
If you’re not used to slow roasting in this way, visit the site and watch the 10 minute video, it’s well worth it.
http://www.cockburns.com/Images/food/slow-roast-lamb.aspx
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