Steenberg Chef Kerry Kilpin offers her Lamb Neck stuffed with Ricotta & Herbs with Lemon Jus…

Steenberg Merlot with Lamb Neck stuffed with Ricotta & Herbs with Lemon Jus

Lamb Neck stuffed with Ricotta & Herbs with Lemon Jus
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

BistroSixteen82 Restaurant Manager Natalie Wells & Kerry Kilpin

Method
In a food processor combine the ricotta, herbs and lemon juice, season with salt and pepper. 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. Prepare a roasting tin with the chopped vegetables and stock. Lay the lamb neck on top of the vegetables. 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. Once cooked remove the meat from the pan and allow to rest. 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. 

Serve with a glass of delicious Steenberg Merlot with the Lamb Neck. Read about this wine – CLICK HERE.

Read more about Steenberg Wine Farm – CLICK HERE

signature