My goal when cooking, like Cono Sur, is to make incredible and inspiring meals. Although I am not sourcing my ingredients in South America, we are very lucky to live on the family farm where my father in-law grows all our own vegetables. So the first thing I do when starting the dinner preparation is dig and pick the veg. We are very lucky here in the south east to have a mostly temperate climate which means our growing season is long and fruitful. Like Cono Sur, our commitment when growing our produce is to think green. Our horses provide manure, and our waste goes to feed the chickens and deer also living with us on the farm.
Next marinade the butterflied lamb in an enormous amount of garlic and herbs. I get my lamb from our local supplier direct, it’s Comeragh Lamb, which I think gives a full flavour that stands up to the strong marinade well.
Bake the freshly dug and washed spuds, adding the lamb to the hot oven for about an hour, adding a dash of olive oil.
Scrub and slice the beetroot into a oven dish lined with tinfoil, add a head of peeled garlic and lots of olive oil, salt & pepper. Wrap the parcel up tight and place in the oven alongside the potatoes and lamb. This also needs about an hour, add a splash of balsamic vinegar half way through cooking
Leave both to rest while preparing the salads.
Chill the Cono Sur Sauvignon wine to the perfect temperature.
Slice the lamb, drizzle with the fresh pesto. Add the fluffy baked potato, the beans, beetroot and serve with the tomato and lettuce salads.