Latest News

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

News

Roast Saddle of Lamb served with Saffron Potatoes and Grilled Artichokes



INGREDIENTS

Serves 6

250 ml pine nuts

250 ml dried apricots

olive oil

1,5 kg boned saddle of lamb, with the loins attached

1 tbsp Chinese 5 spice

15 basil leaves, chopped

zest and juice of one lemon

salt and black pepper

butcher string

2 tbsp butter

For the potatoes

24 baby potatoes, skin on

2 litres chicken stock

1 tbsp rock salt

pinch of saffron

For the grilled artichokes

8 marinated artichokes, cut in half

salt and pepper

METHOD

Preheat oven to 170 °C.

In a food processor, roughly blend the pine nuts and apricots with a little olive oil and set aside.

Season the lamb with the Chinese 5 spice mixture.

Fill the inside of the boned saddle with the blended pine nut and apricot mixture, then season with the chopped basil, lemon zest and juice, salt and pepper.

Roll up the saddle of lamb and, by using the butcher string, tie the meat together. This will prevent the filling from falling out during the cooking process.

On the stove, heat a heavy-base pan with a tablespoon of olive oil and the butter. Brown the lamb evenly in the pan, then remove and place in a roasting tray.

Roast the lamb for 45 minutes to 1 hour, then remove from the oven and leave to rest for 10 minutes.

In a heavy-base pot, place the potatoes, chicken stock and salt and bring to the boil.

Once the stock is boiling, cover with a lid and reduce the heat to a simmer. Simmer for 15 – 20 minutes or until the potatoes are tender.

Once cooked, remove the potatoes from the pot, retaining the stock.

Peel the potatoes and place them back into the cooking liquid along with the saffron.

Bring the stock to a gentle boil (this will allow the saffron to infuse the stock).

Turn off the heat and allow the potatoes to cool inside the liquid.

(The saffron should give the potatoes a deep yellow colour.)

Serve as an accompaniment with the roast lamb.

Heat a heavy-base grill pan and char the artichokes, flat side down.

Serve as an accompaniment with the roast lamb.

 

Upcoming Events

16 October 2019
  • South African Table
South African Table
13:00
17 October 2019
  • South African Table
South African Table
13:00
18 October 2019
  • South African Table
South African Table
13:00
19 October 2019
  • South African Table
South African Table
13:00
23 October 2019
  • South African Table
South African Table
13:00
24 October 2019
  • South African Table
South African Table
13:00
25 October 2019
  • South African Table
South African Table
13:00
26 October 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]