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3 Ways To Do A Roast This Winter

When the wilds of winter are battering your windows, there’s no better feeling than being inside a cosy house with the heater cranked up and a roast in the oven. Below, we’ve gathered three of our favourite roast recipes that will make you a hero among your friends and family, along with some wines to match them with. After all, winter weekends are made for sharing slow-cooked food, good conversations and a bottle of something nice with your loved ones.

Slow-roasted lamb with orange salad

The bright citrus salad helps to balance the heady mix of spices on this roast lamb shoulder, while the crunchy dukkah provides extra texture and flavour. Match it with a vibrant and fruity Glorioso Crianza Rioja, made with 100% tempranillo grapes.

Serves 6
Prep 15 mins (+ 15 mins resting time)
Cooking 4½ hours


  • 2 tsp ground paprika
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 brown onions, cut into wedges
  • 1.8kg Coles Australian Lamb Shoulder Bone In
  • 1 cup (250ml) chicken stock

Orange Salad

  • 400g can lentils, rinsed, drained
  • 2 oranges, peeled, segmented
  • 1 red onion, thinly sliced
  • 200g marinated fetta, drained, crumbled
  • 60g pkt Coles Australian Baby Rocket
  • ½ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 tbs honey
  • 1 tbs olive oil

Pistachio & orange dukkah

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 2 tbs pistachios, toasted, chopped
  • 1 tbs slivered almonds, toasted, chopped
  • 2 tsp sesame seeds, toasted
  • ½ tsp ground paprika
  • 2 tbs orange zest



  1. Preheat oven to 150°C. Combine the paprika, cumin and turmeric in a bowl. Season. Arrange brown onion in base of a roasting pan. Top with lamb and sprinkle with cumin mixture. Pour stock around lamb. Cover pan tightly with foil. Roast for 4 hours or until lamb is falling off the bone. Uncover and roast for a further 30 mins or until lamb is browned. Set aside for 15 mins to rest.
  2. Meanwhile, to make the pistachio & orange dukkah, cook the cumin and coriander in a frying pan over medium heat, shaking the pan, for 1 min. Place in a bowl. Use the end of a rolling pin to crush. Add pistachio, almond, sesame seeds, paprika and orange zest. Season.
  3. Combine lentils, orange segments, red onion, fetta, rocket, parsley, mint and coriander in a bowl. Drizzle with honey and oil. Gently toss to combine. Place on a large serving plate. Top with the lamb and drizzle with pan juices. Sprinkle with dukkah to serve.

Curtis Stone’s Roast Pork Leg with Warm Herbed Potato Salad

Food doesn’t get much more comforting than a roast leg of pork with a crisp layer of crackling. Cut through the richness of this dish with a fresh and zesty potato salad and a bottle of Annie’s Lane Clare Valley Chardonnay, a complex and oaky wine with aromas of peach and cinnamon.

How to roast pork: For the perfect combo of tender, juicy meat and crunchy crackling, slow-roast the pork until almost cooked and the rind is dry, then finish at a high temperature to ‘puff’ the rind.

Serves 6 with leftovers

Prep 30 mins (+ 15 mins resting time)

Cooking 1 hour 50 mins


  • 2kg Coles Australian Pork Leg Roast Boneless
  • 1kg mayan gold* or kipfler potatoes, peeled, cut into 4cm pieces
  • ½ cup (125ml) extra virgin olive oil
  • ⅓ cup finely chopped fresh
  • flat-leaf parsley
  • ¼ cup (40g) finely chopped cornichons
  • 2 tbs finely chopped shallots
  • 1 tbs Dijon mustard
  • 1 tbs finely chopped fresh dill
  • 1 tbs finely chopped garlic
  • 1 lemon, rind finely grated, juiced



  1. Position a rack in centre of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in skin and fat of pork (don’t cut through meat). Season pork generously with salt.
  2. Place the pork in a roasting pan. Roast for 1 hour 10 mins or until an instant-read thermometer inserted into centre of pork registers 50°C. Remove the pork from the pan and pour off accumulated fat from pan.
  3. Increase the oven to 250°C (230°C fan-forced). Return the pork to the pan. Roast for 35-40 mins or until the skin is crisp and crackling and the internal temperature is 60°C. Transfer the pork to a carving board and set aside for 15 mins to rest.
  4. Meanwhile, place the potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer potatoes for 8-10 mins or until just tender. Drain and cool slightly.
  5. In a large bowl, combine oil, parsley, cornichons, shallots, mustard, dill, garlic, lemon rind and 2 tbs lemon juice. Add the potatoes. Toss to combine. Season.
  6. Using a serrated knife, cut the pork into 2cm-thick slices. Serve with the potato salad.

Meat-free Sunday roast with Yorkshire puddings

Who says roasts are reserved for meat? This veggie version of a comforting Sunday classic – complete with Yorkshire pudding and gravy – is just as delicious, and much faster to prepare. Caramelised roasted vegetables can stand up to savoury reds, so match this dish with the spicy red and black fruit flavours found in a bottle of Sisters Run Shiraz.

Serves 6
Prep 45 mins
Cooking 1 hour 10 mins


  • 1kg Kent pumpkin, unpeeled, cut into 3.5cm wedges, halved crossways
  • 6 (about 550g) small Coliban potatoes, unpeeled, halved
  • 2 large red onions, peeled, quartered leaving bases intact
  • 2 tbs extra virgin olive oil
  • 4 fresh thyme sprigs
  • 1 bunch baby carrots, peeled, trimmed
  • Cooked baby peas, to serve
  • Fresh baby continental parsley, to serve
  • English mustard, to serve
  • Horseradish cream, to serve

Vegetarian gravy

  • 50g butter
  • 100g sliced Swiss brown mushrooms
  • 1L (4 cups) vegetable stock
  • 60ml (1/4 cup) sweet sherry or muscat
  • 2 tablespoons plain flour
  • 1 teaspoon Vegemite

Yorkshire puddings

  • 190g (1 1/4 cups) plain flour
  • 250ml (1 cup) milk
  • 4 eggs
  • 125ml (1/2 cup) grapeseed oil


  1. To make gravy, melt half the butter in a saucepan over medium-high heat until foaming. Add mushrooms and cook, stirring, for 4-5 minutes or until golden. Add stock and bring to the boil. Turn off heat and set aside for 30 minutes to develop the flavours. Strain stock through a fine sieve into a jug. Set aside.
  2. Meanwhile, preheat oven to 220C/200C fan forced. Place pumpkin, potatoes and onion in a large roasting pan. Drizzle with oil. Sprinkle with thyme and season. Toss to coat. Roast for 30 minutes. Turn the vegetables over and add carrots. Roast for a further 30 minutes or until vegetables are tender. Transfer to a baking tray.
    Meanwhile, to make the Yorkshire puddings, sift flour into a bowl. Make a well in the centre. Add milk and eggs and whisk until well combined and smooth. Set aside.
  3. Increase the oven temperature to 230C/210C fan forced. Place 1 tbs grapeseed oil into each hole of six 100ml muffin pans. Place the muffin pan on a tray. Place in the oven for 10 minutes or until the oil is hot. Remove from oven and evenly pour Yorkshire batter among pans until batter is about 1cm from the top of the pan. Place muffin pan on tray on the top shelf of the oven and place roast vegetables on the shelf underneath. Bake for 20 minutes or until puddings are puffed and golden.
  4. To finish the gravy, add sherry or muscat to the roasting pan and bring to the boil over high heat. Cook, scraping the base to remove any bits, for 2-3 minutes or until the liquid has reduced to about 1 tbs. Reduce heat to medium. Add remaining butter and stir until melted. Add flour and cook, stirring, for 1-2 minutes or until foaming. Gradually stir in reserved mushroom stock until well combined.
  5. Bring to the boil. Simmer rapidly for 10 minutes or until gravy has thickened. Stir in Vegemite.
  6. Divide the roasted vegetables and Yorkshire puddings among serving plates. Top with the baby peas and drizzle with the gravy. Scatter with parsley and season. Serve with English mustard and horseradish cream.
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