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.

Braised Lamb Neck with Gremolata

Chef Pieter de Jager with a basket of freshly picked herbs and vegetables.
Chef Pieter de Jager with a basket of freshly picked herbs and vegetables.

Serves 4

  • 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


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