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WINEs OF THE MONTH

DEAKIN ESTATE RANGE

DEAKIN ESTATE

The vineyard and winery complex is at Red Cliffs, near Mildura in the Murray Valley of North West Victoria. The estate has 350 hectares (865 acres) under vine.

The estate is named after Alfred Deakin, a former prime minister of Australia, who encouraged California's Chaffey Brothers to bring their irrigation expertise to the vast inland valley of the Murray River in North West Victoria.

Purchased in 1967, Deakin Estate was planted to premium wine grapes which were sold as fruit until 1980 when a winery facility was built. By the time the Deakin Estate range was launched in 1994 some vines had achieved considerable age, whilst newer vines were being planted. Efforts are focussed on producing fruit of the highest quality and expressive wines brimming with flavour and varietal character.

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

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