By Lockyer Valley ambassador, Alastair McLeod. Serves 4.

For the lamb
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
1/4 bunch parsley, finely chopped
2 tbs baby capers in vinegar, coarsely chopped.

For the mashed potatoes
900g Dutch cream potatoes, 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.

For the lamb
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 fry pan 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 fry pan, 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.

For the mashed potatoes
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.