Chef Big DHerb-crusted lamb neck smoked over grapevine wood, served with a velvety red wine reduction and salt-baked root vegetables.
Combine herbes de provence, minced garlic, and olive oil to create a thick paste. Rub the lamb necks thoroughly and let sit at room temperature for 60 minutes.
Preheat your offset smoker to 250°F using grapevine or oak wood for a sophisticated smoke profile.
Place the lamb necks in the smoker. Smoke until an internal temperature of 165°F is reached and a deep, mahogany bark has formed.
Spritz with a bit of red wine vinegar every 45 minutes to maintain moisture.
While the lamb smokes, sauté shallots in a small saucier until translucent. Add red wine and reduce by half. Add bone broth and reduce again until the liquid coats the back of a spoon.
Remove the reduction from heat and whisk in cold butter one cube at a time to create a glossy emulsion. Season with salt and pepper.
Do not let the sauce boil once the butter is added or it will break.
Slice the smoked lamb neck against the grain and plate over the reduction. Serve immediately.
The key to this dish is the emulsion. If your sauce breaks, you've lost the Michelin moment. Whisk that cold butter in slowly over low heat to maintain that perfect, coating viscosity. For the lamb, ensure the fat cap is rendered properly before it hits the smoker—texture is everything. Inspired by the classic flavors of Provence but executed with the soul of a Texas pitmaster.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.