By Chef Coco Reinarhz

To be paired with Creation Syrah Grenache


  • 4 kg lamb neck cut into 3 cm thick slices
  • 2 litres lamb stock
  • 2 whole onions chopped
  • 2 litres red wine
  • 4 carrots
  • 1 bunch celery
  • 2 leeks
  • 500 g plain flour
  • 50 g mustard powder
  • 2 tbs turmeric
  • 20 cl pomace olive oil
  • 300 g black olive paste
  • 3 aubergine


For the Lamb Neck

Mix the flour with mustard and turmeric. Dust the lamb pieces with the flour. In a hot pot, brown the lamb in the pomace olive oil and set aside. Using the same pot fry the onion, carrot, celery and leeks for about 5 minutes then deglaze with red wine. Put back the meat and cover with lamb stock, add about 5 sprigs of rosemary, salt and pepper to taste. Simmer for about 5 to 6 hours at the lowest temperature. Take out the lamb neck and remove all the meat from the bones (without extra fat). Strain the cooking liquid and reduce to a sauce consistency. In a bowl, mix the lamb with 200 g olive paste and 20 cl of the reduced sauce.

For Aubergines

Slice each aubergine lengthwise, 3 mm thick. Put aubergine slices on an oven tray, sprinkle with salt, pepper and olive oil, roast for 10 minutes at 180° C. Remove from the oven and set aside. When cold, spread 1 tablespoon olive paste on each slice of aubergine, add the lamb and roll like a cannelloni. Repeat until the lamb is finished. Heat in the oven at 180° C for 5 minutes.Serve with sauce and potato croquettes.


The finished recipe with Creation Syrah Grenache.
The finished recipe with Creation Syrah Grenache.


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