Lamb neck with mint sauce

Lamb neck with mint sauce

Best paired with Gravel Quarry Cabernet Sauvignon

Lamb neck with mint sauce, peas, yoghurt and heirloom carrots



  • 1 lamb neck deboned
  • Heirloom carrots
  • Natural yoghurt


For the pea puree


  • 1 tbsp of chopped onions
  • 1 spring of thyme
  • 1 cup peas


For the mint sauce


  • 1/2 cup finely chopped mint
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar


Very tightly wrap the lamb neck in cling film and put it in a deep dish and cover only with water. Braise for two and a half hours or until tender to the touch.

Let it set in the fridge (you can do this the day before)

Thoroughly wash the carrot stems and peel them. Add the carrots to a pan and cover with water. Add some seasoning and a knob of butter. Leave uncovered and roast in the oven until just tender but not soggy, this roughly takes about 20 minutes.

Take them out and keep warm.

For the pea puree, slowly sauté the onion in some olive oil, be careful not to add any colour to the onion. Add the peas and the thyme. Cover with water and bring to the boil. Once the water boils, remove from the heat and strain the water and reserve the liquid.

Add the peas to a blender and puree until smooth, adding enough of the pea stock to form a thick puree.

Season and pass through a sieve and add to a squeeze bottle. Keep warm.

To make the mint sauce, mix the mint, vinegar and sugar and set aside.

To serve, cut 3 rounds of the lamb neck and heat in the oven until tender and season with salt and pepper.

Smear some natural yoghurt on the bottom of the plate. Sauté some peas in butter and add to the yoghurt. Blob the pea puree on the yoghurt and add the carrots. Lastly add the lamb pieces and the mint sauce.


By Glen Carlou Executive Chef Johan Stander

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