Red wine remedy: Slow-cooked lamb and Bordeaux to end your week right

The cure for the Sunday scaries is simple, really: your kitchen, some loved ones, a great playlist, and an even better bottle of wine. It’s hard to worry about Monday when you’re mincing onions, basting meat, and boogying around the kitchen. While there are plenty of recipes to roll out on the last day of the week – from multilayered lasagnes (the true labour of love) to the classic roast chicken, our favourite Sunday dinner is something that cooks low and slow, becoming soft and yielding while you do the washing, get your ducks in a row, or catch up with friends around the table. Then, once it’s ready, you dive right in. No sweating over a hot stove required

This lamb fits the trick perfectly. Ras el hanout (a Moroccan spice mix including cardamom, cumin, nutmeg and coriander seed) beautifully complements the flavours of the meat, cutting through the richness and bringing a deep, earthy note. Serving it with a slow roast cauliflower makes for a hearty but perfectly summer-approved meal.

So, what about the wine? It’s hard to look past a best-in-class red Bordeaux – it’s a classic for good reason. This 2011 vintage from Philippe Benoit is an absolute steal, full of depth of flavour, structure and elegance you would usually expect from a far more expensive bottle, while the well balanced acidity works perfectly with this robust dish. Get the tunes flowing and make the most of your Sunday.

Ingredients (Serves 5)

1 x boneless lamb shoulder (around 1.5kg)
A few tablespoons of ras el hanout spice mix
2 lemons
1 head of garlic
Olive oil
1 x cauliflower
Hummus
Romesco sauce
Pomegranate seeds (to serve)

Method

1. Preheat the oven to 150 degrees celsius.
2. Thinly slice the lemons and lay them across the base of a large baking dish. Peel the garlic cloves and spread them across the lemon slices.
3. Cover with the lamb shoulder (if it’s rolled, unroll it and lay it flat). Drizzle with olive oil and a few tablespoons of ras el hanout – rub it across the meat until evenly covered.
4. Add about 1cm of boiling water to the tray and put it in the oven for 3-4 hours.
5. When the lamb has around 40 minutes left, chop the cauliflower in half, lay on a baking tray, drizzle with olive oil and season and bake until soft and slightly browned.
6. To serve, transfer the lamb to a platter and cover with pomegranate seeds. Spread a big dollop of hummus over a serving dish, lay the two halves of cauliflower on top and cover with romesco sauce.
7. Pour a well-balanced glass of Bordeaux and enjoy.

Philippe Benoit Bordeaux (75876), 119kr.