TO DRINK: Graceland Three Graces is a blend of cabernet sauvignon, shiraz and merlot. It is intensely fruity, with red and black fruits, yet it is also wonderfully elegant.
Recipe by Camilla & Jason Comins
You can slow cook extra lamb for a delicious main course and simply freeze the filling until you’re ready to make the ravioli. TO DRINK: Saronsberg Full Circle is a big, full shiraz also containing viognier and mourvèdre. Its ripe complexity will be gorgeous with this rich dish.
Make the tagine ahead of time and simply heat up for a hearty dinner or lunch for a crowd. TO DRINK: Luddite Shiraz 2005 features perfectly concentrated blackberry fruit supported by bold spicy notes, just the thing for this aromatic dish.
Ask the butcher for smaller shanks – they tend to be less stringy and require less cooking time. TO DRINK: Boschendal Reserve Shiraz, made to the French style with an emphasis on elegance and spice, would be my desert island wine – if there was meat on the island…
TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
TO DRINK: Bellevue Morkel Malbec has a minty character, juicy tannins and upfront fruit – perfect for lamb.
TO DRINK: A Cabernet/Shiraz blend has herbaceous and fruity notes that pair well with the lamb and artichokes
Print Recipe Spiced Moroccan lamb shanks Serves: 4 Cooking Time: 2 hrs 20 mins Ingredients 1,5kg lamb shanks salt and freshly ground black pepper, to taste 15ml (1 tbsp) ground turmeric 60g (½ cup) flour 125ml (½ cup) olive oil 15ml (1 tbsp) ground cinnamon 10ml (2 tsp) ground cumin 10ml (2 tsp) ground ginger
Print Recipe Roast leg of lamb with garlic and herbs Serves: 4 – 6 Cooking Time: 3 hrs Ingredients 1,2kg leg of lamb, bone in salt and freshly ground black pepper, to taste 4 garlic cloves, finely chopped 2 sprigs fresh rosemary, chopped 45ml (3 tbsp) olive oil 450ml red wine 125ml (½ cup) chicken
Print Recipe Oregano and garlic roasted lamb Serves: 4 – 6 Cooking Time: 1 hour 10 mins plus extra for refrigerating Ingredients 15ml (1 tbsp) dried oregano leaves 1 head garlic cloves, separated 30ml (2 tbsp) lemon rind, finely grated 80ml (? cup) lemon juice 150ml olive oil sea salt and cracked black pepper, to
These Yang Rou Chuan (spicy lamb kebabs) offered welcome relief from the dried seahorses and snakeskins on skewers at the tourist markets in Beijing.
TO DRINK: The mintiness of a merlot will work well with the lamb 1,5kg leg of lamb, boned and butterflied
Rack of lamb roasted on a bed of fennel and figs is a dish full of refreshing earthy flavours that go beautifully with melt-in-your-mouth meat. The lamb is pink and tender, while the figs bring a sweet fruitiness. A great dish for entertaining.
TO DRINK: Cloof Very Sexy Shiraz