For the creamy rice
2 Tablespoons Olive oil
1 Tablespoon Butter
1 Onion (Finely chopped)
1 Garlic clove (chopped)
1 Cup Spekko par boiled rice
125 ml Nederburg Heritage Heroes Anchorman
1 Liter Hot vegetable stock
1/2 cup Grated parmesan
125 ml Lancewood cultured cream
For the lamb
2 kg Lamb leg
1 Onion, peeled and chopped
3 Garlic cloves
3 Tablespoons Cumin seeds
30 Grams Fresh parsley
1 Lemon (Zested)
Salt and pepper (To taste)
500 Grams Nederburg Winemakers Reserve Edelrood
Preheat oven to 160C.
In a food processor, combine onion, garlic, cumin seeds, parsley, lemon zest, salt and pepper. Add just enough red wine to blend to a smooth paste.
Place the lamb into a roasting tin, then spread the marinade all over the surface of the lamb.
Pour in the remaining wine into the tin, cover with foil, then roast for 3 hours until the lamb is fork tender.
In a pot, melt butter and olive oil, then add the onions and sauté until translucent.
Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.
Add the wine, and allow to simmer until the wine is completely reduced.
Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
Once rice is tender, stir in the parmesan and cultured cream, then season to taste. You may need to add a little extra stock to loosen the rice.