Filed under:
Rosette
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The ingredients: (left tray) Rhubarb, Yukon gold potato, little gem lettuce. Greek yogurt, flour. (Bowls at center, l-r from top): Pickled rhubarb, pickled red onions, dried sumac, egg, za'atar-spiced potato chips, pickled fennel, pickled green strawberry
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The cured lamb neck is roasted for an hour.
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After being roasted the lamb neck is braised for three hours with parsnips, onions, and chicken stock.
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After braising the meat is pulled off the bone.
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Making tzatziki.
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Curtin makes pancakes with Yukon gold potatoes, Greek yogurt, lemon and flour.
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The pulled lamb neck and braising liquids are combined in a cast iron pan and finished in the wood fired oven.
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The pancakes are reheated directly on the oven deck.
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