Nicolas-Joseph 2018 and grilled lamb with chimichurri sauce and sweet potato sides

With Summer in full swing, we thought you might enjoy some food and wine pairing ideas to elevate your Sunday barbecues with friends and family. This month, we invite you to try our Nicolas-Joseph 2018 Pinot Noir alongside a recipe of grilled lamb with chimichurri sauce and sweet potato sides. The wine’s floral aromas, ripe black fruit notes, and hints of sweet spices like cinnamon and clove perfectly complement the rich, savory lamb and the fresh, herbaceous zest of chimichurri. Its good acidity cuts through the lamb’s fat, while the smooth tannins provide a balanced experience. This full-bodied Pinot Noir brings out a harmonious blend of sweetness, spice, and savory flavors, creating a sophisticated and satisfying dining experience that’s perfect for making your summer gatherings unforgettable.

Ingredients (serves 6 persons)

1.2kg sweet potatoes, cut into thin wedges
Olive oil, to drizzle
1.5-2kg boneless lamb leg, butterflied 
2 bunches spring onions, trimmed

Chimichurri
1 cup flat-leaf parsley leaves, chopped
1/4 cup rosemary leaves, chopped
1/2 cup oregano leaves, chopped
1/3 cup thyme leaves, chopped
4 bay leaves
6 garlic cloves, finely chopped
1 teaspoon chilli powder
1 cup olive oil
1/2 cup  sherry vinegar or red wine vinegar
 

Instructions

1. To prepare the chimichurri, mix the herbs, bay leaves, garlic, chili, oil, and vinegar in a bowl. Season with salt and pepper, and let it sit for at least an hour to allow the flavors to meld.
2. Preheat the oven to 200°C. Spread the sweet potatoes on a large baking tray in a single layer, season generously, and drizzle with oil. Bake for 20-25 minutes, or until golden and crisp.
3. While the potatoes are baking, heat a barbecue. Season the lamb generously and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until it’s cooked to your liking but still pink in the center. Let the meat rest, loosely covered with foil, for 15 minutes.
4. Drizzle the spring onions with oil and sprinkle with salt. Chargrill them for 3-4 minutes, or until they’re charred and just tender.
5. Slice the lamb and serve with the grilled spring onions, sweet potatoes, and the remaining chimichurri.

The final step is to serve this delicious meal on your terrace or balcony, setting the table beautifully for your friends and family. Enjoy every bite with a glass of our Nicolas-Joseph 2018 Pinot Noir and savor the delightful pairing. This combination is perfect for a relaxing afternoon of good food, great company, and unforgettable flavors. Cheers to a wonderful meal and a memorable summer day!