Nick Buck - CEO
Leg of Lamb Provençal (serves 6-8 people)
I spent a lot of time working in France during my career. This recipe uses New Zealand lamb to make this classic Southern French dish. It's great at any time of the year and a wonderful match to the complex, savoury flavours of Te Mata Estate Awatea Cabernet/Merlot.
Season the lamb all over with salt and pepper. Brown the lamb in the olive oil in a heavy casserole. Add onion, and continue cooking until golden. Add garlic, tomatoes, thyme and half the wine. Simmer.
Cook in the oven at 180oC for two hours, turning lamb now and then and checking the liquid, adding more wine as it evaporates. Add the olives after one hour. Add the anchovies only a few minutes before serving.