Easter is all about gathering around the table with great food, great company, and of course, a glass of wine in hand. At Blackjack, we believe in keeping things simple, delicious, and packed with flavour — just like our wines.
We've handpicked two family-favourite recipes that have stood the test of time. These dishes are made for sharing, especially with the perfect wine pairing.
Ken’s BBQ Greek Lamb
There’s nothing quite like the aroma of lamb sizzling on the BBQ to set the scene for an Easter feast. Ken’s go-to recipe is simple yet packed with bold flavours. Marinated with olive oil, garlic, and rosemary, then grilled to perfection, this butterflied leg of lamb is an instant crowd-pleaser.
What you’ll need:
1 butterflied leg of lamb
Olive oil, chopped rosemary, crushed garlic, cracked black pepper
Greek yogurt, honey and mint for the sauce
How to make it:
Marinate the lamb overnight (or at least a few hours) in olive oil, rosemary, and garlic. Bring it to room temp before grilling, then sear on a hot BBQ for about 35 minutes, flipping once. Rest for 20 minutes before slicing and serving with a drizzle of yoghurt-mint sauce.
The perfect pairing: The smoky char of BBQ lamb, the hit of garlic and rosemary — big flavours like these need a wine that can hold its own. Mr Ramoy Shiraz is up for the job, with bold dark fruit, savoury spice, and silky tannins that bring everything together.
---------
Ian’s Baked Ham
For Ian, Easter isn’t complete without his signature baked ham—a dish that’s been a staple at Blackjack family gatherings for over 30 years. Glazed with a golden mix of marmalade and mustard, this ham is the ultimate holiday centrepiece, whether roasted in the oven or cooked in a BBQ or Weber.
What you’ll need:
3–5 kg leg ham (brined by your butcher, skin on)
Three-fruit marmalade & seeded mustard
How to make it:
Slow-roast the ham at 180°C for 3–5 hours, using a temperature probe to reach 66°C internally. In the final 30 minutes, remove the skin, score the fat, and brush with a mix of marmalade and mustard. Let it caramelise, then rest before carving.
The perfect pairing: The balance of sweet, savoury, and smoky in Ian’s baked ham needs a wine that can keep up. Chortle’s Edge Shiraz does just that — its juicy red fruit, subtle spice, and smooth tannins complement the caramelised glaze while adding a bold, fruit-driven lift to every bite.
