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

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