Basque Lamb served with Rustic Olive Loaf

AND LABORIE MERLOT

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

Serves: 6 to 8
Prep time: 25 min
Marinating time: overnight
Oven: 160 degrees celsius
Baking time: 3 hours

- CHEF MYNHARDT JOUBERT –

________________________________________________________________________________________________________________________________________________________________________________________

INGREDIENTS:

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

METHOD:

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.

Basque Lamb served with Rustic Olive Loaf

AND LABORIE MERLOT

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

Serves: 6 to 8
Prep time: 25 min
Marinating time: overnight
Oven: 160 degrees celsius
Baking time: 3 hours

- CHEF MYNHARDT JOUBERT –

______________________________________________

INGREDIENTS:

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

METHOD:

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.