Joburg East - June 2020

A velvety Merlot
and slow cooked lamb
Replenish your winter wine stocks with
a smooth-as-velvet Steenberg Merlot
... just perfect for enjoying by the fire
or paired with home-style comfort
food. Rich and juicy, and overloaded
with concentrated red fruit ... it’s a
sensational mouthful of sour cherries,
dark chocolate and spicy cloves. It’s
big and generous and is extraordinarily
food-friendly, making it an obvious
choice to serve with chef Kerry Kilpin’s
brand of winter comfort food dished
up at Steenberg’s restaurants. Always
happy to share her recipes, chef Kerry
recommends her hearty lamb neck
stuffed with ricotta and herbs to go with
this Merlot, which you can order online
for R190 a bottle (steenbergfarm.com)
with deliveries as soon as lockdown
restrictions allow.
Lamb neck stuffed with ricotta and herbs with lemon jus
(Serves 6)
You’ll need:
1kg deboned lamb neck; 200g ricotta; 10g each chopped basil and parsley;
zest of 1 lemon; one each onion, carrot and celery stick, all chopped; 1000ml
stock; 1 lemon, juiced and zested; 100g butter; salt and pepper
Method:
In a food processor combine the ricotta, herbs and lemon juice, and season
with salt and pepper.
Open up the neck 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 meat by tying 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°C for two to three hours or until cooked.
When you place a skewer in the meat it should have no resistance.
Once cooked, remove 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. Enjoy!
June 2020 Get It Joburg East 35
GICE0605_034_1484605277.indd 35 2020/05/27 11:22:16