Welcome to Woodford Bourne: Wine of the Month

WINEs OF THE MONTH

Torres Ibericos

Ibéricos takes its name from the Iberian Peninsula, a land of lonely oaks and ancient vineyards.

This noble wine from the Torres family, made with the Tempranilllo varietal, is aged for 12 months in oak barrels and for a long time in the bottle.

The wine speaks to us of the land it comes from and its origins with aromas of forest fruits and spices. On the palate, it speaks to us of the passing of time, smooth, elegant and long

Accompanies roasted meats, stews, Iberian charcuterie, and cured cheeses, serve at 17 - 18 C

Roast Rack of Lamb with Herbs

Really delicious. You can vary the herbs and use your favourites

Complexity:	Moderate
Time:	45 minutes
Serves:	4
Method:	Roast
	1 rack of lamb, well trimmed
	Salt and black pepper
	4 tablesp. parsley, chopped
	1 teasp. thyme, chopped
	75g breadcrumbs
	Knob of butter, melted
	1 tablesp. good quality mustard

To cook	Preheat oven to 200°C (400°F) Gas Mark 6.
	Season the lamb with salt and pepper. Place in the preheated oven for ten minutes. Meanwhile make up the topping - combine the herbs, breadcrumbs, seasoning and butter and mix well. After 10 minutes remove the lamb from the oven. Spread the mustard over the top of the lamb. Spoon on the herb and breadcrumb mixture and press well onto the lamb. Place it back in the oven and roast for another 25 minutes. Allow to sit for 5-10 minutes before carving into single cutlets.

Serving Suggestions:	Delicious served with a baked potato and salad or roasted vegetables - simply toss some chopped peppers, courgettes, tomatoes and red onions in a little olive oil. Season with salt and pepper and roast in the oven at the same time as the lamb.

Nutritional Analysis (includes salsa and potatoes):
Energy:	578kcal
Protein:	42g
Fat:	26g
Iron:	4mg
Carbohydrate:	45g

RECIPE COURTESY OF WWW.BORDBIA.IE

"));