408 THE ADVOCATE
VOL. 80 PART 3 MAY 2022
Place the lamb in a 9 x 13-inch baking dish and bake for about 80 minutes
for medium-rare or until a meat thermometer registers 140°F to 145°F.
Remove the lamb from the oven and allow it to rest for 10 to 15 minutes
before carving. This lamb makes for a perfect Sunday dinner alongside
roasted new potatoes and green beans.
If the spouse who is being “caught” is still in the courtship phase, they
may wish to bring to the cook’s apartment a bottle of Chateauneuf-du-Pape.
An affordable version is the 2016 vintage from Vieux Lazaret (BC Liquor
Stores – $43). But if it is a special occasion like a birthday or anniversary,
we cannot think of a better bottle to pair with roast lamb than the 2016
Querciabella Camartina (Marquis and Everything Wine – about $170). Perhaps
better known for its Chianti Classico, this is Querciabella’s flagship
“Super Tuscan”, and super it is. Made from a blend of Cabernet Sauvignon
and Sangiovese, it offers black cherries and floral scents on the nose, layers
of blackberries and plums in the mouth and a long and elegant finish. The
next time someone tells you to pick up a bottle of Tignanello or Sassicaia,
try this instead. You won’t regret it. But don’t forget to decant it and let it sit
for a bit.
1. This is the name of the recipe as featured in Rosie
Daykin’s Let Me Feed You cookbook.