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By Alastair McLeod


  • 3 lamb neck loins, each cut into four
  • 4 lamb ribs
  • 250ml honey
  • Sea salt and freshly milled pepper
  • 50ml extra virgin olive oil + additional for drizzling
  • 2 medium brown onions, sliced
  • 6 garlic cloves, crushed
  • 1 small tin diced tomatoes
  • 1 litre chicken stock
  • 300g green olives, pitted and torn
  • 50g butter
  • 150ml red wine
  • 100g pecans, toasted and roughly crushed
  • ¼ bunch parsley, finely chopped
  • 2 tbs baby capers in vinegar, coarsely chopped


Place the lamb neck and ribs into a mixing bowl and coat with the honey and a good amount of seasoning. Set aside. In a deep frypan over a medium heat, swirl in olive oil and gently cook onion, garlic and a little seasoning. After about 5 minutes, once they’ve started to soften, add the tomatoes and stock and bring to the boil. Next add the olives and transfer everything to a baking dish big enough to hold the sauce and the lamb neck.

In a clean frypan, placed on a fairly high heat, add the butter and as it starts to melt start to sear the lamb neck and ribs. Turn down to a medium heat and brown off on both sides. You want the pieces to get a little dark and caramelised. Place in the baking dish with the other ingredients then deglaze the pan with the red wine, adding this to the baking dish. Cover with a sheet of baking paper and then with foil. Place in a pre-heated oven at 150C and braised for 3-4 hours. Give the lamb a prod from time to time to see if it is starting to yield to the touch. If not put it back to cook. Once you are satisfied with the doneness, pull out the baking dish, stir through the parsley, capers and scatter over the pecans and drizzle over a little more olive oil. Serve with olive oil mashed Dutch creams.

Serves 4




  • Olive oil mashed Dutch creams
  • 900g Dutch creams, peeled and cut into large pieces
  • Sea salt and freshly milled pepper
  • 150ml milk
  • 2 cloves garlic, crushed
  • 2 sprigs rosemary
  • 250ml extra virgin olive oil


Boil potatoes in salted water. Meanwhile combine milk, garlic and rosemary in a small pot and bring to the boil, remove from heat and set aside to infuse. When potatoes are tender, drain well. Meanwhile, strain infused milk into a fresh pot with the olive oil and reheat. Beat this mixture into potatoes whilst mashing to create a silky mash.


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Centre (Gatton)

Lockyer Valley Cultural Centre
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Phone: 07 5466 3426

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