Chef Bobby Hellen Lamb neck with pea shoots, aleppo pepper, greek yogurt and lamb jus
- Prep time 0Min
- Cook time 2Hr
- Technique Braise
- Meat Lamb
- Cut Neck
- Serves 2
Lamb neck with pea shoots, aleppo pepper, greek yogurt and lamb jus
Ingredients
1 lamb neck, bone in½ carrot
½ white onion
1 head garlic
1 cup white wine
3 ounces peas
½ bunch pea shoots
2 tablespoon Greek yogurt
Pinch Aleppo pepper
Method
For the Lamb Neck and Peas: Braise the lamb neck with the carrot, onion, garlic and white wine, adding enough water to cover. Retain half of the braising liquid for next time you braise, and reduce the remaining half to finish the plate.
When the braised lamb is tender, de-bone it and press it between two trays. Crisp the pressed lamb in a very hot fry pan. Cook the peas.
To Serve: Put the yogurt on a serving plate and cover with peas and pea shoots. Place the crispy lamb on top and finish with spoonful of reduced braising liquid and Aleppo pepper.
