Selaks is bringing back the Roast, with this Sunday August 1st being announced as National Roast Day.
Writer Edna Ferber once said: “Roast Beef, medium, is not only a food. It is a philosophy.”*
It’s a viewpoint Selaks entirely agrees with. As winter takes a hunger-inducing hold on the nation, New Zealand’s leading wine company feels it’s time to celebrate our gastronomy by dedicating a day in its honour.
There are reports that the roast is disappearing from our menus, and a recent survey by researchers at Chatham House shows that steep rises in food prices are likely to consign the traditional Sunday roast to a rare household event within two decades.
With a proud 76 year history of bringing family and friends together over good food and wine, Selaks is determined not to see this culinary stalwart become just a page in our country’s rich epicurean history. Click here for recipes and roasting tips from Kiwi Chef Paul Joblin and Selaks.
*Ferber’s complete quote: “Roast Beef, medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la though you know that Roast Beef, medium, is safe and sane, and sure.”
In the spirit of National Roast Day we thought we would share a recipe for our favourite, roast lamb. Featured in our April/May issue with a mint and walnut salsa from Chef Dean Hyde for our Sunday Family Lunch story.
The Perfect Roast Lamb
1.5 kg leg of lamb
½ cup olive oil
2 tbsp flaky sea salt
1 tbsp ground fresh pepper
3 large peeled garlic cloves
2 sprigs rosemary
500 ml water
Pre-heat oven to 160 degrees Celsius. Before roasting allow the meat to come to room temperature. In a small bowl combine olive oil, salt, and ground pepper. Massage this mixture over the lamb. With a sharp paring knife stab 12 holes in the meat to a depth of 3 inches. Cut garlic and place in holes with a sprig of rosemary.
Place lamb in roasting dish, and pour in water to help keep the meat moist while cooking. Place in oven and cook for 1 1/2 hours.
After this time the water should have evaporated. Turn the oven up to 180 degrees Celsius and roast for a further 20 - 30 minutes. During this cooking period start basting the meat around every 5 minutes with the juices from the roast. This will make a tasty meat glaze over the meat.
Once you are satisfied the meat is cooked to your liking, removed from the oven and cover with tin foil, while still in the roasting pan. Leave the meat to stand like this for about 25 - 30 minutes; it will help the meat to become tender and succulent.
Transfer to a meat plate suitable for carving and serve.
Mint and Walnut Salsa
2 cups mint
2 cups parsley
1 tbsp Dijon mustard
½ cup roasted walnuts
1 tsp sugar
¼ cup white wine vinegar
½ cup olive oil
Salt & pepper
Place all ingredients in food processor and blend until mixture has made a chunky sauce. This will only be a few seconds. This salsa will keep in the fridge for up to a month in an airtight jar.
Photography Lisa Gane Styling Alice Lines
