Crispy Lamb Neck with Spring Vegetables, Mint and Lamb Vinaigrette
- 1 lamb neck
- Salt and pepper, as needed
- 1 quart rendered duck, lamb or pork fat
- 3 garlic cloves
- 2 fresh bay leaves
- 1 sprig thyme
- ¼ cup reduced lamb stock
- ½ cup apple cider vinegar
- ½ cup shallots, minced
- 1 tablespoon honey
- 2 tablespoons rendered lamb fat
- 1 cup blended oil or canola oil
- ½ cup asparagus
- ½ cup ramps, chopped
- ½ cup peas, shucked and blanched
- ½ cup fava beans, blanched, shucked, peeled
- Creme fraiche, as needed
- Mint, as needed for garnish
Season lamb neck liberally with salt and pepper; cure overnight. Rinse meat and pat dry. Liquefy fat, submerge lamb neck and add garlic, bay leaves and thyme. Cook in preheated 300 to 325 F oven 1 hour or until meat is fork tender. Remove and cool.
Combine stock, vinegar, shallots and honey; set aside. Whisk lamb fat into oil and slowly drizzle into vinaigrette base to emulsify. Season with salt and pepper.
Crisp lamb neck in its own fat or deep fry at 375 F until just crispy.
Saute asparagus and ramps in pan heated with turkey neck fat until just cooked and add peas and favas to heat through. Add about 2 tablespoons of vinaigrette to coat and season with salt and pepper.
Place vegetables in a shallow bowl, put crisped lamb neck on top, and garnish with creme fraiche and mint. Makes 2 servings.
Chef-owner Carlo G. Lamagna; Clyde Common; Portland, Oregon