Lamb Neck Duet

Braised Lamb Neck in two different preparations.  There are two parts to the neck: the inner meat that connects to the spine and spinal cord, and the outer sheath of flesh that protects the inner.  The inner meat was picked and pressed into blocks then pan seared and glazed with the natural reduction of the braising liquid.  The outer sheath was stuffed with quinoa, foie gras, sweet corn and then rolled in caul fat and crisped in a pan.  It is served with Celery Root Puree, Lobster Mushrooms, Brussels Sprouts leaves, and finished with the braising liquid reduction.

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