.jpg "Taylors-article-1-(2).jpg")
For three generations, our family has crafted great Australian wines in the Clare Valley, South Australia. At Taylors, we understand that truly great wines are made in the vineyard and that the art of fine winemaking is to respect and capture the essence of the vineyard site and to highlight the unique varietal expression of each grape variety.
.jpg "Taylors-article-2-(3).jpg")
Cabernet is a classic variety grown in the Clare and our TWP range gives our winemakers the opportunity to experiment a bit with the winemaking process. The 2015 TWP Cabernet Sauvignon is a great balance between classic Cabernet flavours with some unique differences that make it a ‘knock out’ wine. It’s powerful and concentrated in flavour, but equally refined and elegant.
.jpg "Taylors-article-3-(3).jpg")
The classic pairing for Cabernet is rich, flavoursome lamb, and for good reason! The texture of lamb pairs beautifully with the complex tannins and fruit flavours of a Cabernet, it’s a pretty special pairing. If there’s anything besides wine that the Clare Valley does well, it’s lamb and if there’s one type of lamb dish that pairs well with this wine, it’s a barbequed leg of lamb dressed with a rosemary rub.
.jpg "Taylors-article-4-(3).jpg")
Whenever the Taylor family comes together, it’s quite energetic. Many of the Taylors in the fourth generation are young, so there’s always a buzz about the place
- Mitchell Taylor
Barbequed leg of lamb with a rosemary rub
INGREDIENTS
1.5kg boneless leg of lamb, butterflied
½ cup fresh rosemary, leaves only, roughly chopped
1 tbsp celery salt
½ tbsp black pepper, freshly ground
½ tbsp coriander powder
½ tbsp mild Indian curry
Extra virgin olive oil spray
METHOD
1. Lay the leg of lamb out as flat as possible and ensure that the meat has an even thickness. This can be difficult as the muscle structure varies, so you may have to slice the meat to flatten it. Skewer into place to maintain a flat appearance.
2. Mix the rosemary, salt, pepper, coriander and curry. With your fingers, sprinkle/spread half the rub ingredients over the cut side of the lamb, then massage it in.
3. Put the leg of lamb on a medium hot barbeque flat plate, cut side down. Cook for five minutes; spray the skin side of lamb with olive oil and turn the leg over to cook for 10 minutes.
4. As the lamb cooks, spray the cut side with a little olive oil and sprinkle over the remaining rub, pressing it into the meat using a spatula.
5. Turn and cook for 5 minutes. Turn the meat every 5–7 minutes until it is cooked to your liking. You can crisp the skin on the open grill if you like.
6. Lift meat from barbeque and allow to rest (sit on platter) for 10 minutes. Slice the meat and serve with salads or vegetables of your choice.