TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
Lamb stew cooked in Sauvignon Blanc
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.