ShirazPrivate Collection Syrah 2017 paired with a garlic and rosemary lamb
Private Collection Syrah 2017

Private Collection Syrah 2017 paired with a garlic and rosemary lamb

We asked Amanda Manyatshe (For the Foodie in Me) to create a special Festive Season dish that pairs well with our Private Collection Syrah 2017.

Recipe Background

Over the festive season we braai a lot. The day after Christmas is my favourite as we basically just make sides and possibly reheat meat that may have survived the midnight snacking otherwise we braai again for a late lunch. Sometimes it’s a simple reheat and repeat. So to honour our festive tradition, I paired the Private Collection Syrah 2017 with lamb, a herbed mash and salad. I have provided the lamb and herbed mash recipe. 


Prep time: 10 minutes plus 2 hours marinating time

Cooking time: 8-10 minutes

Serves: 4 – 6

1/2 cup oil

1/4 cup lemon juice 

1 lemon’s zest,chopped

6 cloves garlic, chopped 

1 tablespoon fresh oregano, chopped

1 tablespoon fresh parsley, chopped

1 tablespoons fresh thyme, chopped 
3 – 4 tablespoons fresh rosemary, chopped

8 – 12 lamb chop pieces 

1 teaspoon smoked chipotle, optional

Salt and pepper to taste 

To make the marinade:

1. In a small bowl, mix together the oil, lemon juice and zest, garlic cloves, dried oregano, parsley, thyme and rosemary. Stir to combine and set aside until ready to use.
To make the lamb:1. Pat the lamb chops dry with kitchen towel. Generously season the lamb chops with a mix of smoked chipotle, salt and pepper.

2. Place the lamb inside the marinade bag and then pour over the marinade. Set aside a 1/4 cup for basting.

3. Ensure all lamb pieces are covered. Marinade in the fridge for 2 hours minimum – you can marinate it overnight. Turn the bag over half way through the marinating time. 

4. Remove the lamb from the fridge and allow it to come to room temperature. 

5. Grill the lamb for 3-4 minutes per side (6-8 minutes if your pieces are thick). Baste with reserved marinade while cooking.

6. Allow the lamb chops to sit for at least a few minutes before serving. Enjoy!


Prep time: 20 minutes 

Cooking time: 30 minutes 

Serves: 8

1,5kg potatoes, peeled

3/4 cup cream, warm

1/3 cup butter, softened 

3/4 cup sour cream1 tablespoons chives, chopped

1 tablespoon parsley, chopped 

1 tablespoons spring onion, thinly sliced 

1 cup fresh baby spinach

Garlic salt and pepper to taste 

1. Boil your potatoes in salted water until fork tender.

2. Drain the cooked potatoes and return them to the pot and mash them. Add the warm cream and butter and mash until smooth and combined.

3. Stir in the sour cream until combined and fluffy. 

4. Stir in the herbs and baby spinach and then season with the garlic salt and pepper.

Serve immediately.  Enjoy!

Private Collection Syrah with GARLIC AND ROSEMARY LAMB
Saxenburg Private Collection Syrah
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