To drink: Simonsig Frans Malan Cape Blend, a warm, generous wine with distinct liquorice/anise character and slight oaky vanilla.
Print Recipe Sticky oregano lamb ribs Serves: 4 – 6 Cooking Time: 2 hours Ingredients GARLIC AND HERB SAUCE 60ml (¼ cup) fresh oregano leaves 30ml (2 tbsp) fresh flat-leaf parsley leaves 2 spring onions, chopped 1 garlic clove, chopped 15ml (1 tbsp) lemon juice 60ml (¼ cup) olive oil 4 x 500g racks lamb
TO DRINK: Hartenberg Cabernet Sauvignon 2005, with black cherry and cassis flavours and ripe tannin structure, a real gem and the ideal partner for lamb.
Print Recipe Khoresh bademjan Serves: 4 – 6 Cooking Time: 1½ – 2 hrs Ingredients 1 onion, sliced or chopped 15ml (1 tbsp) olive oil + extra, for brushing 1,5kg lamb knuckle, roughly chopped 4 – 5 sun-dried limes, skin pierced salt and freshly ground black pepper, to taste 5ml (1 tsp) turmeric 2,5ml (½
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…