This is the way they like to enjoy lamb in Rioja, simply marinated and griddled.
When it comes to choosing the wine do as the Spanish do - bring on the Reserva. It's been matured for several years to make it soft and smooth for immediate drinking.
4 large or 8 small lamb leg steaks
2 garlic cloves, finely chopped
2 tbsp olive oil
2 tbsp chopped fresh oregano
250ml hot vegetable stock
handful chopped fresh herbs ie coriander, parsley, mint, salt and freshly ground black pepper
1. Put the lamb leg steaks in a shallow, non-metallic bowl. Mix the garlic, oil and oregano together and season with salt and pepper. Pour over the lamb steak and turn them to coat in the mixture. Cover and set aside for 20 minutes.
2. Meanwhile, put the couscous in a bowl and pour over the vegetable stock. Leave to stand for 10 minutes.
3. Heat a griddle pan until hot. Remove the lamb steaks from the marinade and lay them on the griddle pan. Cook for 4-5 minutes each side, until just slightly pink in the centre. Stir the herbs into the couscous and divide between four serving plates. Place the lamb steaks on top. Pour the marinade into the pan and allow to bubble for a few minutes. Pour over the lamb and couscous to serve.
Cook's tip: You can vary the flavour of this dish by using different herbs to marinate the lamb, such as rosemary, basil or mint
Reserva: dark cherries and mocha
Classic velvety strawberry fruit with notes of dark cherries, vanilla and mocha and a fine freshness.
When to Enjoy
Traditional Sunday lunch, with roast lamb, chicken or duck. A great match with roast turkey and all the trimmings at Christmas.
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