LET'S BRAAI - WINE FAVORITES FOR BARBECUE
Barbecuing is one of our favorite hobbies in summer - and a relaxed barbecue evening becomes a perfect experience together with the right wine. A powerful and spicy red wine goes perfectly with the steak, a fresh white wine or a fruity rosé go well combine with turkey steak, fish or grilled vegetables. Whatever ends up on your grill - we have the right barbecue wine selection and all you have to do is heat up the grill.
GRILLED LAMB WRAPPED IN FLATBREAD
WITH SPICY YOGHURT DIP AND ROASTED TOMATOES
"Fork.Wine.Dinner" – under this motto, our partner winery Ernie Els in Stellenbosch has launched a series of recipes in collaboration with food blogger Ilse van der Merwe. We think that this recipe should not be missing from any barbecue this summer.
Got hungry?
You will find the recipe below
Have fun cooking!
INGREDIENTS (for 4 people):
For the roasted tomatoes: 400 g mixed small tomatoes, 2-3 cloves of garlic, 45 ml olive oil, 15-30 ml red wine vinegar, a few sprigs of thyme, 1 tsp sugar, salt and pepper to taste
For the lamb: 1.2 kg boneless leg of lamb with butter fillet, alternatively lamb salmon, 30 ml olive oil, 1 tsp ground cinnamon, 1 tsp ground cumin, 2 tsp smoked paprika powder, 1 tsp ground coriander, 1 tsp salt, ½ tsp freshly ground black pepper
For the yoghurt dip: 250 ml double cream yoghurt, ½ tsp ground cumin, a generous pinch of salt
For the flatbreads: 250 g white bread flour, 15 g baking powder, 1 tsp salt, 250 g double cream yoghurt
To serve: fresh basil or rocket salad
PREPARATION:
Allow the lamb to reach room temperature and preheat the oven to 160 C. Wash the tomatoes, cut them in half and arrange them cut-side up on the baking tray. Cut the garlic into thin slices and scatter over the tomatoes with the thyme. Drizzle with olive oil and red wine vinegar and season with sugar, salt and pepper. Roast in the oven for 1 hour without the lid, then set aside.
For the meat marinade, mix the various spices together with salt and pepper, coat the lamb all over first with olive oil and then with the spice mixture. Place the lamb fat side up on a baking tray and roast in a preheated oven at 200 °C for 30 minutes. With the oven switched off and the door slightly open, leave the meat to rest for another 10-15 minutes and continue to cook slowly. Alternatively, the meat can also be placed on the grill for around two hours (preferably with indirect heat). If you don't want to wait that long, you can also marinate and grill the lamb salmon. Grill the lamb salmon for about two minutes on each side over a direct heat, then finish cooking for a few minutes over an indirect heat.
For the yoghurt dressing, simply mix all the ingredients together and set aside. Mix the dry ingredients for the flatbread dough and then add the yoghurt. Mix until the dough clumps together slightly and continue to knead until a ball is formed. Divide this into four equal portions and roll out each ball of dough into a flatbread (diameter: approx. 20 cm) on a lightly floured work surface. Then cut off the corners. Toast the flatbreads on both sides in a hot, dry pan until they are cooked through and have a nice colour. Keep warm until ready to serve.
Serve: Spread a generous dollop of the yoghurt dip on the flatbreads, cut the meat into thin slices and top with the roasted tomatoes. Garnish with fresh basil or rocket as desired.
OUR WINE RECOMMENDATION:
The uncomplicated Ernie Els Big Easy Red Blend is fruity and spicy, making it the perfect accompaniment to a barbecue and especially to grilled lamb. The aromas of roasted tomatoes and the spicy yoghurt dip also harmonise very well with the style of the red wine.
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