Rising Star Chef Bobby Hellen
Adapted by StarChefs.com
Yield: 2 Servings
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INGREDIENTS
Lamb Neck and Peas:
1 lamb neck
½ carrot
½ white onion
1 head garlic
1 cup white wine
3 ounces English peas
½ bunch pea shoots
To Assemble and Serve:
2 tablespoons 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. Use ½ of the braising liquid for next time you braise and reduce the remaining ½ to finish the plate. When the braised lamb is tender, de-bone it and press it between two trays. Roast the lamb in a hotel pan with the peas and pea shoots until the lamb is crispy and the peas are cooked.
To Assemble and Serve:
To plate, put the yogurt on the 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.
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