Barbecue Lamb Neck
Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar
Chef Jacob Rozenburg of Vetri Cucina | Philadelphia
Adapted by StarChefs | february 2024
INGREDIENTS
Lamb Neck:
Lamb necks, bones removed
Salt
Sugar
Chicken stock
Potato-Oyster Soup:
¼ pound butter
2 leeks, diced
1 Yukon gold potato, diced
Kosher salt
Ground black pepper
Espelette pepper
Whole milk
30 oysters, liquor and meat reserved separately
Scallion Salad:
Thinly sliced scallions
Lemon juice
Olive oil
Kosher salt
Ground black pepper
Fried Oysters:
Oysters, shucked
Buttermilk
00 flour
Rice flour
Cornstarch
Coarse polenta
Oil for frying
To Assemble and Serve:
Caviar
METHOD
For the Lamb Neck:
On a work surface, coat lamb necks in a 4:1 ratio of salt to sugar. Wrap tightly in plastic wrap and refrigerate overnight. The next day, heat a smoker to 275°F. Rinse off cure and pat dry. Smoke 2½ hours. Transfer to a roasting pan and let rest. Heat oven to 350°F. Cover lamb necks with chicken stock. Cover pan with aluminum foil and braise until tender. Let cool. Once cooled, slice and refrigerate.
For the Potato-Oyster Soup:
In a stock pot over medium heat, melt butter. Add leeks and potato. Season with salt, black pepper, and Espelette pepper. Cook until vegetables are tender. Cover vegetables with milk and simmer until soft and aromatic. Remove from heat. Add oyster meat and liquor. Using an immersion blender, blend mixture until smooth. Strain, transfer to an airtight container, and refrigerate.
For the Scallion Salad:
In a mixing bowl with ice water, add scallions. Drain and pat dry, then transfer to a clean mixing bowl. Season with lemon juice, olive oil, salt, and pepper. Set aside.
For the Fried Oysters:
In a mixing bowl, coat oysters in buttermilk. In a separate bowl, combine equal parts, 00 flour, rice flour, cornstarch, and polenta. In a fryer, heat oil to 350°F. Dredge oysters in flour mixture, then fry until golden brown. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
In a saucepan over medium-low heat, warm Potato-Oyster Soup. In a sauté pan over medium-high heat, sear 1 slice Lamb Neck. Spoon a small pool of Potato-Oyster Soup into a serving bowl. Place seared Lamb Neck in the bowl along with a pile of Scallion Salad. Place 2 Fried Oysters in the bowl. Garnish with caviar.
