Method

Serves 4 1. Heat oil in a heavy based pot and sear lamb necks until dark and caramelised.

2. Add golden shallots, garlic, lemon zest and thyme. Deglaze meat with white wine and chicken stock.

3. Spoon yoghurt over the top of lamb and drizzle honey over the yoghurt.

4. Place pot in a preheated oven at 160°C and cook for an hour and a half.

7. Remove from oven and reduce stock to create the sauce, adding a little olive oil.

8. To serve, pour sauce over the lamb, accompanied by the pomme puree.

Olive oil pomme puree

1. Cover the bottom of a baking tray with rock salt and place whole, unpeeled potatoes on the salt.

2. Bake in a preheated cool-warm oven, 160°C for approximately 2 hours or until a skewer passes through easily.

3. Whilst hot, cut potatoes in half, and then pass through a fine colander.

4. In a medium sized pan heat the butter, olive oil and milk and whisk until blended.

5. Add the sieved potato to the pan and whisk until silk and smooth. Season to taste with salt only.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.