Braised Lamb with Creamy Rice


For the lamb:

2kg lamb leg

1 onion, peeled and chopped

3 garlic cloves

1 chilli

3 Tbs cumin seeds

30g fresh parsley

1 lemon, zested

Salt and pepper to taste

500ml Nederburg Winemakers Reserve Edelrood


For the creamy rice:

2 Tbs olive Oil

1 Tbs butter

1 onion, finely chopped

1 garlic clove, chopped

1 cup Spekko par boiled rice

125ml Nederburg Heritage Heroes Anchorman

1L hot vegetable stock

½ cup grated parmesan

125ml Lancewood cultured cream


Preheat oven to 160C.

In a food processor, combine onion, garlic, cumin seeds, parsley, lemon zest, salt and pepper. Add just enough red wine to blend to a smooth paste.

Place the lamb into a roasting tin, then spread the marinade all over the surface of the lamb.

Pour in the remaining wine into the tin, cover with foil, then roast for 3 hours until the lamb is fork tender.


In a pot, melt butter and olive oil, then add the onions and sauté until translucent.

Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.

Add the wine, and allow to simmer until the wine is completely reduced.

Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.

Once rice is tender, stir in the parmesan and cultured cream, then season to taste. You may need to add a little extra stock to loosen the rice.