BRAISED SWEET & SMOKEY RED LAMB LOIN

Ingredients

• Lamb loin chops

• Zamor Lamb rub

• Zamor Luscious Lamb herb mix

• Smoked paprika spice

• Nederburg Cabernet Sauvignon

• Celery

• Carrots

• Red onions

• Tomato sauce

• BBQ sauce

• Lamb stock

• Olive oil

Cooking & Preparation

1. Wash your lamb chops and pat dry with a paper towel.

2. Season your lamb with the paprika, lamb rub and luscious lamb herb mix. Add salt to taste.

3. On medium heat add oil to an oven safe pan. Once your oil is hot add your lamb chops and brown on each side.

4. While your meat is on the stove chop up celery, onions and carrots.

5. Transfer your lamb to a metal bowl. Set aside

6. Deglaze your pan with Nederburg Cabernet Sauvignon. Doing this will preserve all the nice bits that have stuck to the bottom of your pan.

7. Throw in your chopped vegetables and sauté lightly.

8. Add lamb stock, tomato sauce and BBQ sauce.

9. Leave to simmer for 2 minutes.

10. Pour in your wine, about 1 full cup. This should be in equal parts with the stock.

11. Transfer the lamb back into the pan and transfer into the oven.

12. Leave to cook at 200• for 2 and a half hours.

13. Serve immediately with rice, steamed bread or mashed potatoes.

Enjoy!

NOTES

• Thorough washing your lamb gets rid of any pungent smells and keeps the meat fresh.

• Patting with a paper towel removed any excess water that the lamb absorbs when washing.

• Wine: wine is a flavor enhancer. It’s acidic nature brings out the aroma and flavor of other ingredients, making the dish extra delicious. Wine also breaks down any fat and we all know lamb is high in fat.

• The reason I used the Nederburg Cabernet Sauvignon is because of its sweet and spicy notes which were perfect for this recipe as I was going for a Sweet and Smokey flavor.