Lamb Neck stuffed with Ricotta and Herbs with Lemon Jus

Recipe by Steenberg Executive Chef Kerry Kilpin

Serves 6

Ingredients

For the meat:
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

For the jus:
1 litre stock
1 lemon juiced and zested
100g butter
Salt and pepper

Method:

1. In a food processor combine the ricotta, herbs and lemon zest, 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 tying it 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 160º C for 2-3 hours or until cooked. When you place a skewer in the meat it should have no resistance.

5. Once cooked remove the meat from the pan and allow to rest.

6. For the jus, 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.

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