LAMB NECK STUFFED WITH RICOTTA AND HERB WITH LEMON JUS

by Steenberg Executive Chef Kerry Kilpin

Serves 6

1kg deboned lamb neck

200g ricotta

10g chopped basil

10g chopped parsley

Zest of 1 lemon

1 onion chopped

1 carrot chopped

1 stick celery chopped

1000ml stock

1 lemon juiced and zested

100g butter

Salt and pepper

Method

1. In a food processor combine the ricotta, herbs and lemon juice, season with salt and pepper. 
2. Open the neck up and season with salt and pepper on the inside and out.  Lay the neck “skin” side down and spread the filling over the entire surface of the meat. Roll up like a swiss roll and secure the meat by rolling with butcher’s string.
3. Prepare a roasting tin with the chopped vegetables and stock.  Lay the lamb neck on top of the vegetables.
4. Braise in a preheated oven of 160 degrees Celsius for 2-3 hours or until cooked. When you place a skewer in the meat it will have no resistance.
5. Once cooked remove the meat from the pan and allow to rest.
6. Combine the vegetables and stock from the roasting pan and blend.  Pour into a pot and bring to the boil.  Add the zest, lemon juice and butter.  Season with salt and pepper. Strain before serving.

Accompaniments

200g peas

15g chopped mint

100g feta

800g butternut cubed and roasted

To Serve: Slice the lamb neck and place on the roasted butternut.  Drizzle the lemon jus around and top with mint, peas and feta cheese.

Serve with a glass of Steenberg Merlot.