A Perfect Pairing: Steenberg Catharina New Vintage & Lamb Neck Stuffed with Ricotta and Herbs
Succumb to the warm embrace of Catharina, Steenberg’s assured and alluring flagship red just released in a richly textured new vintage to enjoy with hearty winter comfort food. Bold yet suave, forthright yet subtle, this accomplished Bordeaux-style red blend embodies the courageous life of Catharina Ras, Steenberg’s inspiring 17th century founder.
Steenberg Catharina 2020, the 23rd since its maiden vintage in 1997, is a celebration of her ever-present legacy in the passion and determination of the entire Steenberg team.
The wine is a thoroughbred Cape Bordeaux blend composed of Merlot (59%), Cabernet Sauvignon (27%) and Malbec (14%) and represents the best barrels of the vintage. It is a captivating expression of the cool climate Steenberg terroir in the Constantia Valley.
Revealing layers of concentrated raspberry, blackcurrant and black cherry supported by a full, yet subtle texture, make Catharina 2020 the ideal winter red for your next dinner party with friends. The dark fruit and spice, lifting acidity and a polished tannic finish, create the optimal pairing for most red meat and rich, saucy dishes.
One of Cellarmaster Elunda Basson’s favourite dishes to enjoy with this wine is Steenberg Executive Chef Kerry Kilpin’s ricotta and herb stuffed neck of lamb topped with a zesty lemon jus. This flavourful dish beautifully uplifts the herbal notes of the Merlot in the blend. Catharina is also the perfect wine when a soothing glass is called for to round off a chilly day.
There has never been a better time to discover the new vintage of this flagship red. Steenberg Catharina 2020 is available at a cellar door price of R365 per bottle. For online purchases visit www.steenbergfarm.com
For the Meat
- 1 kg deboned lamb neck
- 200 g ricotta
- 10 g chopped basil
- 10 g 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
- 100 g butter
- Salt and pepper
- In a food processor combine the ricotta, herbs and lemon zest, 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 tying it 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 160º C for 2-3 hours or until cooked. When you place a skewer in the meat it should have no resistance.
- Once cooked remove the meat from the pan and allow to rest.
- 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.
15g chopped mint
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.