Garnet and blood red in appearance with a light red rim. The aroma of the 2008 Syrah is earthy and peppery with the palate being dry and tasty. This wine is soft and subtle with an oaky finish – dry and tasty! A good expression and shows off the versatility and regional influence on Syrah.
Lamb Fillets with Courgettes and Garlic Sauce
4 courgettes sliced lengthways into thick slices
2 tbs olive oil
8 x 120g lamb fillets
1 cup mint leaves
120g natural yoghurt
2 garlic cloves, finely chopped
Juice of 1 lemon
2 tbs baby capers, rinsed, drained
Brush eggplant with a little oil and season with pepper. Heat a large frypan on high heat. Cook eggplant, in batches, for 1-2 minutes each side until slightly charred. Remove and keep warm.
Brush the lamb fillets with the remaining oil and season with sea salt and freshly ground black pepper. Heat the same frypan over medium-high heat and cook the lamb in batches, turning, for 6 minutes for medium-rare (or until cooked to your liking). Cover the lamb loosely with foil and leave to rest for 3 minutes.
Roughly chop half the mint leaves and place in a bowl with yoghurt, garlic, lemon juice and capers. Stir to combine, then season to taste with salt and pepper.
Slice lamb and arrange on plates with the eggplant. Drizzle with yoghurt sauce and scatter with remaining mint leaves.