Basque Lamb served with Rustic Olive Loaf

10 August 2021

Slow-cooked lamb with an array of rich flavours served with a French loaf, hot from the oven.

Recipe by: Mynhardt Joubert

Serves: 6 to 8
Prep time: 25 min

Marinating time: overnight

Oven: 160 degrees celsius

Baking time: 3 hours


  1. 1,5 kg lamb shoulder cut into 2-inch strips
  2. 250 ml of Laborie Chenin Blanc
  3. 3 sprigs of fresh rosemary
  4. 10 sprigs of thyme
  5. Salt and pepper
  6. Olive oil
  7. Tablespoon of butter
  8. 2 large chopped onions
  9. 3 large chopped leeks
  10. 8 cloves of grated garlic
  11. tablespoon of sweet paprika
  12. large roasted red bell peppers
  13. Bay leaf
  14. A handful of chopped parsley
  15. Handful of chopped basil
  16. Grated rind of two lemons
  17. 1 tin of whole peeled tomatoes – chopped 18.500 ml lamb stock
  18. 500 ml Laborie Merlot


  1. Marinate the lamb overnight in the fridge by seasoning the lamb with salt and pepper in a large mixing bowl, cover the meat with the Laborie Chenin Blanc and add the sprigs of rosemary and thyme.
  2. Strain the juices from the meat and keep on the side.
  3. In a large pot heat the olive oil and brown the meat in the oil, deglaze the pan with the leftover marinating juices and reduce
  4. Add a tablespoon of butter to the pan juices, melt, let it bubble and add the onions, leeks and garlic, sauté until golden brown
  5. Add the meat back to the pot and add the sweet paprika, red bell peppers, bay leaves, parsley, basil, lemon rind, tomatoes, lamb stock and Laborie Merlot
  6. Stir through and bring to the boil
  7. Place the pot with lid in the 160-degree oven and bake for three hours until soft and tender