My 3 summer recipes to enjoy with our AOC Patrimonio rosé

Do you have friends coming over for dinner tonight and absolutely no time to spend 5 hours in the kitchen? I'll make your life easier by giving you 3 of my favourite summer recipes! Quick and easy to make, these Mediterranean-inspired recipes will go perfectly with our AOC Patrimonio rosé for a perfect summer meal. 

Leg of lamb with lemon confit

Ingredients for 6 people : 1 leg of lamb prepared by the butcher - 7 large cloves of garlic - 6 anchovy fillets in salt, rinsed - 2 lemons preserved in salt - 1 teaspoon of freshly ground pepper - 10 cl of excellent olive oil.

Start by peeling the garlic cloves and then split them into 4 pieces and stick only 6 pieces into the leg of lamb. I usually use a blender to prepare the preserved lemon marinade. Put the 2 preserved lemons previously cut into pieces, the rest of the garlic, the anchovy fillets, the olive oil and the pepper in it. Blend to a smooth paste. Coat the leg generously with this paste. Cover with plastic wrap and set aside for one hour at room temperature (this step allows the meat to relax and the marinade to soak in). Preheat the oven to 200° and then bake for 1 hour and 15 minutes. After 25 minutes, lower the thermostat to 180°. When the time is up, remove the leg from the oven, cover with aluminium foil and set aside for 10 minutes before carving. I like to serve this leg of lamb with a potato dish or fried potatoes.

Swordfish Tartar Express

Ingredients for 4 people : 600g of ultra-fresh swordfish cut into small cubes - 2 limes cut into supremes and their juice - 1cm of freshly grated ginger - 2 tablespoons of good olive oil - 2 pinches of Guérande salt - freshly ground pepper - 300g of mesclun and a handful of cherry and basil tomatoes.

In a salad bowl, mix the swordfish with the lime segments, juice, olive oil, ginger and season. Strain and chill for at least 20 minutes before serving. When you are ready to serve, choose a nice plate and spread the washed and wrung-out mesclun. Drizzle with olive oil. With a cookie cutter, spread the tartar and add a touch of colour with the cherry tomatoes and basil.  Serve!

Marinated tuna steak with lemon puree

Ingredients for 4 people : For the marinade, use 4 tuna steaks about 1.5 cm thick - the juice of 3 limes - 3 tablespoons of light soy sauce - 2 tablespoons of olive oil - 1 teaspoon of Espelette pepper. For the mashed potatoes, 1kg of mashed potatoes - 2 preserved lemons - 2 tablespoons of olive oil - 2 tablespoons of toasted sesame seeds.

Prepare the marinade the day before. Mix the lemon juice, soy sauce, olive oil and Espelette pepper. Place the tuna steaks in a shallow dish and sprinkle with the marinade. Cover and keep in a cool place. Prepare the mashed potatoes by peeling them. Cook them in salted water. In the meantime, cut the preserved lemons into 4 pieces, keeping only the pulp of the lemons (but don't throw away the skin, it can be used for something else!) Once cooked, mix the potatoes with the pulp of the preserved lemons. Add the olive oil and sesame seeds. Adjust the seasoning and keep warm. Grill the marinated tuna steaks in a non-stick pan or on a plancha. Be careful not to leave them on for more than 2 minutes on each side! For the presentation, I put my tuna steak on top, form quenelles of purée and generally garnish the whole with lemon wedges!

All you have to do is share a good moment with your guests around a beautiful table. To find out more about our AOC Patrimonio rosé, click here. 

- Sandrine –