Roast Lamb in Red Wine to write home about

So we all agree that in winter there is not much that beats a nice home-cooked roast lamb. (If you don’t then we can’t possibly be friends).  And given my penchant for all things wintery and roasted, it is only fitting that I investigate further the variations on this noble dish. (You’re welcome). So enter Aunty Sue. She is Rob’s (blonde, gorgeous, wild and hysterically funny) Aunt who lives on a stunning little farm outside Stellenbosch. And she’s a Silwood-trained chef. Yip, you bet we don’t need our arms twisted even a little bit when we crack the nod to a ‘Sunday lunch on the farm’. Sue is often admirably accompanied in the kitchen by Chris – her wise, unassuming, more pensive other half. Wine typically flows freely in their household, and good times are guaranteed for all.

In my eagerness whilst observing the preparation of the lamb when we were there recently, I actually forgot to write down the details, and sadly we had to tear ourselves away before it was actually served (imagine my agony) So in light of this, it should be said that any deliciousness should most certainly be attributed to Sue and Chris, and any recipe ‘issues’ you can blame on me.

Anyway, having missed out the first time round, it made us all the more excited to get stuck in and give it a bash when Rob and I were in the Cederberg recently. There was no electricity in the cottage, so we had to cook this on a weber over the coals (don’t panic city slickers it works just as well in an oven). What a great way to spend a winter Saturday afternoon in the mountains, reading a book in the sun while the aroma of lamb roasting in red wine wafts merrily about. Very. Nice. Indeed.