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Roasted Lamb Fennel, Pomegranate Salad

This is a deliciously different take on lamb. I have used a deboned lamb neck and gently cooked it with middle eastern spices and flavours which is a great match to the fragrant and earthy Karusaf lamb. This dish is perfect for weekend cooking as you need to allow yourself some time with the cooking of the meat. Served with the crunch fennel and pomegranate salad this just calls for summer and large ice cold glasses wine

1. 1 x deboned lamb neck (+ - 1 kg to 1.2 kg)
2. 4 x table spoons of olive oil
3. 4 x cloves of garlic grated
4. 250 ml of KWV white wine
5. 250 ml of double cream yoghurt
6. 1 table spoon of honey
7. 1 table spoon of dried oregano
8. 1 teaspoon of lemon zest
9. 1 table spoon of zataar spice
10. 1 large fennel bulb shaved
11. Bunch of fresh mint
12. 250 of pomegranate arils

Prep time:

30 minutes

Cooking time:

one and half hours

Serves

4 to 6


Method:
  1. In a large skillet brown the deboned lamb neck in three table spoons of olive oil.  Remove the meat and add the onions and garlic and sauté until golden brown.
  2. Return the meat to the pot and add the wine, yoghurt, honey, oregano and lemon zest.
  3. Cook for about 1 and a half hours until the meat is soft and tender. Remove the meat and let it cool. Strain the cooking liquid off and discard all the solids and let it cool.
  4. Slice the meat into thin slivers, rub with the Zataar spice and brown the meat in a pan with a table spoon of olive oil. Remove and let it cool.
  5. Toss the shaved fennel bulb in the cooking liquid, arrange on a platter or serving plate and add the pomegranates, fresh mint and arrange the meat over the salad.
  6. Serve with KWV The Mentors Grenache Blanc.
  7. Enjoy!