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Slow-Roasted Lamb Neck

Slow-Roasted Lamb Neck

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate in the Bot River area of the Overberg, shares his slow-roasted lamb neck recipe with us…

Slow-Roasted Lamb Neck

Frans Groenewald, chef and owner of Gabriëlskloof restaurant, on the Gabrielskloof Wine Estate shares his slow-roasted lamb neck recipe with us... Recipes Slow-Roasted Lamb Neck European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 lamb necks, cut in half vertically
  • 2 onions
  • 2 cloves of garlic
  • 100g carrots
  • 100g leeks
  • 100g celery
  • 50g tomato paste
  • 200ml red wine
  • 500ml lamb stock

Instructions

  1. Season the lamb necks with salt and pepper, and brown in a hot pan.
  2. Fry onions and garlic in a pot, add red wine and reduce. Add the tomato paste, carrots, leeks and celery. Add the necks. Cover with lamb stock and cook on a low heat till lamb is tender.
  3. Served with mashed potatoes.

Wine suggestion: Gabriëlskloof The Blend.

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