Executive Chef/Owner Dominique Crenn
SAN FRANCISCO, CA
4 lamb necks
1 white onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
4 cloves whole garlic
1 cup white wine
5 cups organic chicken stock
1 bay leaf
1 branch thyme
Split lamb neck in half against the bone, bone out and remove sinew, roll the lamb necks and tie them with butcher twine into a nice cylinder shape.
For the braising liquid to cook the lamb neck, put a large pan over a medium flame, then sear the neck, adding onion, celery, carrot , garlic and deglaze with white wine, adding chicken stock , bay leaf and thyme.
Cover the pan with aluminum and cooked it in a 275°F oven for about 3 hours .Check the lamb and adjust the cooking time if needed. Let it cool down and remove the neck from braising liquid. Use the braising liquid to make a lamb sauce
100 g farro
1 cup chicken stock
Salt and pepper to taste
1 Tbsp goat butter
Toast farro in pan, adding chicken stock, then seasoning with salt and pepper. Once farro is cooked through, blend it with more liquid if needed and goat butter. Strain mixture and keep it warm.
200 gram goat/sheep yogurt
2 tsp honey
Salt to taste
Strain water of goat or sheep yogurt for 2 to 3 hours. Mix in honey to drained yogurt and add salt if needed .Keep it cool in a squeeze bottle.
INGREDIENTS [Wood sorrel oil]
100 grams sorrel leaves
Sea salt, to taste
Blanch picked sorrel leaves and then squeeze water out, blending with olive oil and sea salt. Put through cheesecloth over night and let it drip.
4 pickled wild ramp or any green onions or tiny leeks
4 baby leek or spring onion, blanched or seared a la plancha
Wood sorrel or any forage herbs
On plate, place a tablespoon of farro puree, seared lamb neck, yogurt and spring onion drizzled with sorrel oil. Finish with lamb sauce and forage herbs.