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Provided By:

Chef: Shea Gallante
Restaurant: Cru

Ingredients:

Preparation:

De-bone the lamb necks and try to keep each in one piece.  Feel over the meat for any bone shards and remove them, as well as any hard or very firm ligaments. Lightly pound with a mallet to even out the thickness.

Purge the sweetbreads in cold water and continually run the water for about 2 hours or until they are white.  Blanch the sweetbreads in boiling water until they are just firm.  Shock them in ice water and dry them off completely.  In a sautior sweat the shallots and render the salt pork.  Add the sweetbreads and quickly brown.  Add the butter and then the herbs. Lightly toast the herbs.  Add the olive oil, season with salt, and pepper, and spread the mixture over the surface of the lamb necks.  Roll the Lamb like roulades and tie with butchers twine.

Season the outside of each lamb roulade and sear them on all sides until golden brown.  Transfer the lamb roulades to a plate.  In a large bowl combine all of your vegetables and season them with salt, pepper and olive oil. In a roasting pan arrange all seasoned vegetables on the bottom and place the two lamb necks atop. Put in an oven set at 230 degrees and roast. Turn the roasts approximately every 30-40 minutes and remove when tender.  It should be tender enough to pierce with a meat fork without resistance but not falling apart. Remove, slice and serve on top of all the roasted vegetables.

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