Boneless lamb roast, slowly done in the oven for 2.5 hours with homegrown rosemary and an Adelaide Hills Sauvignon Blanc, accompanied by some duck fat potatoes, minted peas, and homemade mint sauce.

I’ll be using the leftovers from this – which are what I actually roasted this lamb for – for an upcoming St. Patrick’s Day recipe, which I’m sure you can probably guess, so stay tuned for that!