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Lamb Braised in New Zealand Cabernet Sauvignon with Kumara Recipe

Lamb Braised in New Zealand Cabernet Sauvignon with Kumara

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Average Rating:

Total Reviews: 3

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  • on January 12, 2011

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    This was really yummy on a cold night. I did serve it with regular mashed potatoes, but I am sure the other would be lovely, too. The lamb was buttery tender and the veggies were sweet and soft. Well worth the effort. ( I cut up everything the night before, then put it together the next afternoon.

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  • on April 03, 2006

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    This is a nice lamb stew. It's full of rich wine flavors. It works especially well if you use homemade stock.

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  • on November 09, 2005

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    As a New Zealander living in the US, I was extremely disappointed with this recipe which I felt, did a great injustice to New Zealand lamb!

    Kumara are difficult to obtain in the US however they can be bought now and again. Sorry Emeril but you also did the kumera an injustice!
    Maybe next time something really Kiwi like Pork Bones & Puha eh?

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