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
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.