Alex Prichard is the Head Chef at Icebergs Bondi.

Icebergs is one of the most popular restaurants in Sydney (and Australia).

On Friday the chef prepared his award-winning lamb.

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Recipe below:

BRAISED MOORLANDS LAMB NECK WITH MERGUEZ SAUSAGE AND AGRODOLCE PEPPERS

FOR 4 PERSONS

Start this recipe at least 4 hours in advance.

2 1/2 tablespoons extra virgin olive oil

2 (500g each) boneless lamb neck fillets, trimmed (we used Moorlands Biodynamic Lamb)

3 cups (750 ml) beef broth

8 sprigs of marjoram and thyme

1 onion, finely chopped

4 cloves garlic, crushed

COURGETTE FLOWERS FILLED WITH MERGUEZ

250 g minced lamb

1/2 tsp sweet paprika

1/4 tsp fennel, coriander and cumin seeds, toasted, finely ground

Pinch of cayenne pepper, or to taste

12 zucchini flowers, stamens removed

AGRODOLCE PEPPERS

10 small peppers (we used baby peppers)

2 1/2 tablespoons extra virgin olive oil

21/4 tablespoons (75 g) runny honey

1/3 cup (160 ml) balsamic or merlot vinegar

2 tablespoons coarsely chopped marjoram leaves

Method

Preheat the oven to 160°C/140°C fan. Heat the oil in a large, deep ovenproof frying pan over a high heat. Season the lamb fillets all over, then fry in the pan, turning regularly, for 2-3 minutes until browned all over. Add the stock, herbs, onion and garlic and bring to the boil.

Cover with aluminum foil and roast the meat in the oven for 2.5 to 3 hours, until the lamb is tender.

Transfer the lamb to a plate, reserving the pan and sauce, and cover the lamb with foil to keep warm. Return the pan to a high heat and simmer rapidly, skimming off any impurities and fat that rises to the surface, for 8-10 minutes, until slightly thickened.

Strain the sauce through a fine sieve, discarding the solids. Season to taste and keep warm until ready to serve.

Meanwhile, for the courgette flowers, place all the ingredients except the flowers in a large bowl, add 1/2 tsp fine salt and freshly ground black pepper to taste and mix well.

Gently open a flower and push the mixture in with your fingers until the flower is almost full. Gently press the end of the flower and twist to seal. Repeat with the remaining flowers.

For the peppers, place the peppers in a large bowl with the oil and toss to coat. Heat a large skillet over high heat. Cook the peppers for 3-5 minutes, turning frequently, until they are blackened and charred all over.

Meanwhile, place the honey and vinegar in a small saucepan over high heat and bring to a boil. Simmer rapidly for 5-6 minutes, stirring occasionally, until the mixture has thickened to a syrup.

Place in a large bowl with the peppers, add the marjoram, season and toss to coat. Set aside and keep warm until ready to serve.

Place a large steamer basket over a pan of gently simmering water and steam courgette flowers for 6-7 minutes, until firm to the touch and mince is cooked through. Divide between plates with peppers and lamb slices and spoon over sauce.