Name: Braised Neck of Lamb with Cinnamon and Manuka Honey with Roasted Japanese Eggplant
Yield: Serves 4
Ingredients: Salt and pepper; 1.5 kg middle neck of lamb (taken from the end nearest the head); fresh mint; 50 g plain flour; 4 tbsp olive oil; Wafer thin croutes with butter and Maldon Sea Salt; Mirepoix (2 onions, 2 carrots, 1 leek, 2 stick celery); 50 g Greek yogurt; 10 peppercorns; 150 g feta cheese, crumbled; 2 medium chillies, halved, seeded and thinly sliced; ½ lemon zested and juiced; 4 ripe plum tomatoes; 6 cloves of garlic; Olive oil; 4 Japanese eggplants; 1 litre veal stock, reduced; 100 g Manuka honey; 1 bayleaf; 1 cinnamon stick; 150 ml white wine