As the weather cools and the days get shorter, we all look for comfort food. Nothing beats a glass of Oxford Landing Merlot for heart-warming goodness. Merlot is a red grape variety which can be masterly crafted into a soft and sexy wine. It has good depth of colour and weight, with generous red fruit flavours of plums and cherries. The variety thrives under the warm Australian sun alongside the Murray River and we’ve worked hard to bottle all that goodness.
The texture and weight of Merlot is a perfect accompaniment to red meat, such as lamb.
Lamb is a great dish to prepare at home and matches wonderfully to a range of vegetable and salad dishes. If you want to get a little bit fancy, try your hand at lamb cutlets. Ask for French-trimmed lamb cutlets from your butcher or, if you have some time and want to save some money, have a go at trimming them yourself by starting with a rack of lamb. You will need a boning knife and search up a tutorial on how to do this.
Once ready, place cutlets into a hot pan and season with salt, pepper and a squeeze of lemon.
Cook for 2 minutes on each side, then add butter, garlic and rosemary to the pan.
Continue to cook for another 2 minutes until the cutlets are cooked to your liking.
Serve on a bed of rocket leaves and drizzle with the pan juices.
We recommend a side of roasted Kipfler potatoes and steamed green beans with garlic and butter.