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
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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