Chimeric Lamb Neck with Umami Tendon and Cured Zest Echoes

Carefully zest 1/4 of an organic lemon, ensuring no white pith. Toss zest with a pinch of flaky sea salt, spread on a parchment-lined tray, and dehydrate at 50°C (122°F) until brittle (or air dry for several days). Once dry, finely grind into a powder. Separately, smoke one sprig of fresh rosemary over wood chips (e.g., applewood) for 5-10 minutes until fragrant and slightly charred. Let cool, then strip leaves, dehydrate if necessary, and grind into a fine powder. Combine both powders and reserve in an airtight container.

Season the boneless lamb neck fillet generously with flaky sea salt and freshly ground black pepper. Place the lamb in a vacuum-sealable bag with approximately 50g of the duck fat and one fresh rosemary sprig. Vacuum seal tightly.

Sous Vide the Lamb: Cook the lamb neck in a precisely controlled water bath at 68°C (154°F) for 24-36 hours, or until fork-tender but still holding its shape.

Preheat oven to 190°C (375°F). Deep fry or air fry the dehydrated beef tendons until they puff up into light, crispy cracklings. Season immediately with flaky sea salt. For the Nori Ash: Torch the nori sheets directly over a flame until completely incinerated and brittle. Crush the resulting ash into a fine powder. Gently toss the warm beef tendon cracklings with a generous sprinkle of nori ash.

Once the lamb is cooked, remove it from the sous vide bag, reserving all the rendered duck fat and juices from the bag. In a small saucepan, gently warm the reserved duck fat and juices. In a high-speed blender, combine the black garlic cloves, reduced beef bone broth, and red wine vinegar. With the blender running on medium-low, slowly drizzle in the warm duck fat/juices (from the bag) until a smooth, slightly thickened emulsion forms. If desired, add a tiny pinch of xanthan gum for extra stability. Taste and adjust seasoning.

Sear the Lamb Neck: Pat the sous vide lamb neck completely dry with paper towels. Heat a cast-iron skillet over high heat with the remaining duck fat (approximately 50g) until shimmering and just smoking. Sear the lamb neck vigorously on all sides until a deep, crusty Maillard reaction is achieved. Baste continuously with the hot duck fat. Rest the seared lamb for 5 minutes.

Plating: Slice the rested lamb neck into thick medallions or serve whole. Spoon a generous pool of the black garlic and duck fat emulsion onto the plate. Arrange the lamb neck over the emulsion. Garnish with a scattering of the crispy beef tendon crackling with nori ash. Finish by dusting a delicate amount of the cured lemon and smoked rosemary powder over the lamb and around the plate. Serve immediately.