TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
Lamb stew cooked in Sauvignon Blanc
Instructions
1
Cut 800g leg of lamb into cubes and set aside. Heat 50ml butter in a large frying pan and sauté 1 finely chopped onion with 10 fresh sage leaves. Add the lamb and cook for about 10 minutes. Add 4 star anise pods, the zest of 1 lemon, 5 whole cloves and 150ml sauvignon blanc. Cook until the lamb is cooked, about 30 minutes. Serve with couscous.
