One of my favorite things about the winter months is that when it is cold outside—all I want to do is cook and drink red wine! One of our latest dinners was roast leg of lamb roulade over a bed of root vegetables.We paired it with a glass of Shiraz and enjoyed this delicious Sunday roast with family and friends!

Given our family’s Australian heritage, lamb and Shiraz are a regular occurrence on our dinner table. (Note: winemaker Russell Hearn was born in and grew up in Australia.) There is something about the soft, spicy hints of pepper and ripe red fruit notes that make Shiraz, Australian style Shiraz in particular, such a fantastic pairing with lamb.

When it comes to roasted meats, we often find ourselves experimenting with new recipes. Our latest roast was inspired by Hostess at Heart’s Roasted Leg of Lamb Roulade recipe with the addition of garlic and rosemary. Because in this house nothing is roasted without being slathered in garlic and rosemary! No meal is complete without a vegetable and one great trick is to fill the bottom of your roasting pan with whatever vegetables you have on hand. I usually opt for potatoes, carrots, quartered onions, more garlic and either broccoli or Brussels sprouts. As the meat cooks the fat and the drippings will baste your vegetables, infusing them with a delicious roasted flavor. Plus this one pan method makes cleaning up a breeze. Happy roasting!