Rose Prince

Rose Prince’s summer wine match menu

Potted crab, oysters with pastis, salt marsh lamb with samphire, apple and rhubarb sherbert

From magazine issue: 28 June 2014

[Photo by Carlton/Housewife/Getty Images]

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Rose Prince

Rose Prince’s summer wine match menu
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Alexander Larman

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Serves 6

4 tablespoons olive oil 1 large onion, finely chopped 1 large carrot, finely chopped 2 celery sticks, finely chopped 1 kg half-leg of salt marsh lamb A large pinch of dried thyme 400ml water or meat stock 100ml white wine Sea salt and freshly ground black pepper 500g fresh samphire Juice of 2 lemons 1 heaped tablespoon of quince or other fruit jelly (apple, redcurrant)

Preheat the oven to 200°C/400°F/Gas Mark 6. Heat the oil in a roasting tin on the hob and add the chopped vegetables and garlic. Stir-fry gently for a short while. Rub the lamb with a little more oil and place it on top of the bones and vegetables. Season with salt and pepper and scatter the thyme over everything. Transfer to the oven and roast for 30 minutes. Remove from the oven, tilt the roasting tin and spoon out any excess fat. Add the water or stock and the wine then return the tin to the oven. Reduce the heat to 180°C/350°F/Gas Mark 4 and cook for a further 50 minutes. Remove from the oven, put the lamb in a dish and leave to rest in a warm place for 20 minutes, covered with foil. Strain the juices from the roasting tin into a separate pan and discard the vegetables. Add any juices that seep from the resting joint of lamb, along with the lemon juice and quince jelly. Bring to the boil, cook for a minute so the jelly dissolves, then set aside in a warm place. Bring a pan of water to the boil and cook the samphire in it for 1 minute. Strain, then place in a bowl with a knob of butter. Serve the lamb with the juices and buttered samphire, plus some new potatoes. Wine match Two reds, both complimenting the gentle salinity of the salt marsh lamb and samphire: Château de la Negly, Coteaux du Languedoc La Côte 2011 (£10.95) is dark ruby red in colour, an opulent, silky red, bursting with cassis and violet flavours, plus notes of liquorice and black pepper; and Domaine de l’Ermitage Menetou-Salon 2011 (£14.95), with a smoky and perfumed nose, precise cherry fruit and a fresh, lingering finish.

Apple and rhubarb sherbert

Serves 4

400g fresh rhubarb 2 heaped dessert spoons Demerara sugar 8 apples, peeled and cored Juice of 1 lemon

If you do not have an ice cream churner, you can make this ice cream in a plastic container and freeze it, occasionally giving it a stir to lighten the texture. Preheat the oven to 180°C. Cut the rhubarb into 2cm pieces. Line a baking dish with baking parchment and scatter the rhubarb pieces. Sprinkle over the sugar and bake until soft and sticky. Remove from the heat and allow to cool. Cook the apples until soft, then add the lemon juice. Purée them in a food processor or mash with a fork then add most of the rhubarb (leaving some aside for serving). Taste and add a little more sugar to taste. Place in the ice cream churner and process until you have a pale pink water ice. Serve in little glasses, with a lump or two of caramelised rhubarb on top. Wine match Schloss Reinhartshausen Wisselbrunnen Auslese Rheingau, Germany 2009 (£19.95). The perfect balance of ripe stone fruit, crisp acidity and honeyed sweetness. Fresh and completely delicious, this is sweet winemaking at its very best and impeccable with the mellow flavour of the rhubarb and apple sherbert.

All wines are available through www.fromvineyardsdirect.com (020 7549 7900).