Grapes were sourced from top vineyards in Stellenbosch and the Helderberg and the wine was aged in new and second-fill small barrels for gentle, balanced oaking. The result is a deliciously refreshing combination of rich plum and ripe red berry aromas and tastes, enlivened by a hint of pepper. Fenner says that once you've assembled the fragrantly spicy chermoula rub, that's no trouble to make at all, the work in the kitchen is virtually done. Then you can give all your attention to the succulent Shiraz that sells for around R60 a bottle and is available nationally. Chermoula-rubbed rolled breast of lamb, with Zonnebloem Shiraz 2011 This cut is so simple - the hardest part is making the chermoula. (Which is actually pretty easy!) Ingredients Lamb 1,5 kg rolled breast of lamb, tied by your butcher Chermoula 1 large bunch of coriander, finely chopped 4 cloves garlic, finely chopped 2 tablespoons paprika 1 tablespoon cumin 1 teaspoon salt 1 teaspoon ginger, grated or very finely chopped ½ teaspoon cayenne pepper (or more if you like it spicy) 3 to 4 saffron threads 3 tablespoons vegetable oil Juice of 1 small lemon Method Pre-heat the oven to 170°C. Combine the chermoula ingredients in a bowl. (You can do this in advance if you prefer). If the sauce is too thick, add a splash of oil to loosen it up. Smear the chermoula over the rolled lamb breast. Place on a tray that has a light brushing of oil and cook it in the oven for one hour. Remove, allow to rest and carve into discs. Serve with a fresh rocket salad, seasonal greens and Zonnebloem Shiraz 2011.