Lamb Shoulder and Cutlet recipe 4 Servings 600g Lamb shoulder 400g Lab cutlet 200g Frozen peas 200g baby beets 600g potato 5g parsley 5g thyme 10g garlic 200ml red wine 100g butter 60g pistachio nuts Salt and pepper Place the lamb shoulder in a roasting pan and with carrots, celery and onion. Pur in the…
Category: Uncategorized
Executive Chef Jonathan Gargan reccomends this Magret Duck recipe from the Cape Point Vineyards Restaurant as the perfect dish to serve on a winters day with a bottle Isliedh. Serving 4 Ingredients: 4 trimmed duck breasts 400g egg noodles 40g edamame beans 2 whole pak choi 40g sugar snap peas 40g wonton pastry 10g sesame seeds…