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Lamb by Leopard’s Leap

Lamb by Leopard’s Leap
Be surprised by chef Pieter de Jager’s wholesome country food at the ultra-modern restaurant of Leopard’s Leap vineyard in Franschhoek.

Try his recipe for braised lamb neck below.

Braised Lamb Neck with Gremolata

Be surprised by chef Pieter de Jager’s wholesome country food at the ultra-modern restaurant of Leopard’s Leap vineyard in Franschhoek. Recipes Lamb by Leopard’s Leap European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 tbsp vegetable oil
  • 1.2kg lamb neck, cut in half (down the length)
  • 2 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 6 cloves garlic, sliced
  • 4 stalks celery, chopped
  • 1 leek, chopped
  • 2 plum tomatoes, chopped
  • 2 tbsp tomato paste
  • 500ml Leopard’s Leap Culinaria Grand Vin
  • 500ml brown lamb stock
  • 2 bay leaves
  • 1 tsp black peppercorns
  • thyme
  • salt and pepper
  • Gremolata
  • 15ml parsley, chopped
  • 1 clove garlic, sliced
  • zest and juice of 1 lemon
  • salt and pepper
  • 25ml olive oil

Instructions

  1. Preheat oven to 170˚C. On the stove, heat the vegetable oil in a large skillet or oven-proof casserole dish, then add the lamb necks. Brown the lamb on all sides and season generously with salt and pepper. Once browned, remove the lamb from the pot and add the chopped vegetables and brown. Add the tomato paste and cook for 2 minutes, then add the red wine and lamb stock. Add the bay leaves, peppercorns, thyme and a pinch of salt.
  2. Place the lamb back into the casserole dish, cover, and cook in the oven for 2-3 hours. Once braised, remove the lamb from the casserole dish and place on a roasting tray. Turn the oven to 200˚C and roast for a further 10 minutes.
  3. Skim off the fat from the top of the remaining cooking liquid in the casserole dish. Remove the bay leaves and thyme stalks and reduce the sauce until slightly thickened. Pour into a blender and purée the vegetables roughly.
  4. To make the gremolata, blend all the ingredients together and use as a garnish for the lamb.
  5. To finish, remove the lamb from the oven, pour over the reduced sauce and sprinkle the gremolata on top of the lamb.

Wine suggestion Leopard’s Leap Culinaria Grand Vin

Leopard's-Leap-1

Words Diana Wemyss

Photography Johan Wilke

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