Lamb neck with pea shoots, aleppo pepper, greek yogurt and lamb jus
For the Lamb Neck and Peas: Braise the lamb neck with the carrot, onion, garlic and white wine, adding enough water to cover. Retain half of the braising liquid for next time you braise, and reduce the remaining half to finish the plate.
When the braised lamb is tender, de-bone it and press it between two trays. Crisp the pressed lamb in a very hot fry pan. Cook the peas.
To Serve: Put the yogurt on a serving plate and cover with peas and pea shoots. Place the crispy lamb on top and finish with spoonful of reduced braising liquid and Aleppo pepper.