Yield: 4 servings, as a small main
Ingredients:
Lamb Neck Awarma:
- 1 lamb neck, whole
- 3 quarts (3 L) rendered lamb fat
- 2 cups (470 ml) kosher salt
- 2 cups (470 ml) sugar
- ½ cup (120 ml) seven spice
Baba Ghanoush:
- 2 large eggplants, cut in half lengthwise
- ¼ cup (60 ml) olive oil
- 2 large yellow onions, sliced thin
- 6 garlic cloves, sliced thin
- 2 tablespoons (30 ml) butter
- 2 large cloves black garlic, peeled
- ½ tablespoon (7.5 ml) seven spice
- ¼ cup (60 ml) tahini
- 1 lemon, juice
- Salt
- Water, as needed, to adjust consistency
Garnish:
- Za’atar, pomegranate seeds, yogurt, parsley leaves, toasted pine nuts
Method:
For the Lamb Neck Awarma:
Make a cure by combining the sugar, salt, and seven spice. Transfer half of the mixture into the bottom of a dish that is large enough to hold the lamb neck.
Place the lamb neck on top of the cure, then cover it with the remaining mixture, packing it tightly over the entire neck. Transfer to the refrigerator and let cure for 24 hours.
Completely rinse the cure off the lamb neck, pat dry, and transfer to a rack fitted over a sheet pan.
Place the pan with the lamb neck in refrigerator to air dry for 24 hours.
Preheat oven to 250 F (120 C).
Melt the lamb fat in a small Dutch oven over medium-low heat.
Add the lamb neck and bring to a gentle simmer.
Cover, then transfer the entire Dutch oven with the lamb and fat to the oven and bake for 5 hours.
When ready, remove from oven and carefully remove the lamb neck from the fat. Rest for 15 minutes, keep warm.
Before serving, remove portions with a paring knife, starting with a cut through the caramelized outer skin that follows the top center line of the neck, cutting from top to base. Peel back slightly, then carefully cut around the muscle to release it from the bone. Turn the neck ¼ turn from the first cut, and make a second cut, then remove the released portion in one piece.
Repeat for a total of 4 portions of similar size, 2 from the top, and 2 from underneath.
For the Baba Ghanoush:
Preheat oven to 325 F (160 C).
Prepare a parchment lined sheet pan and drizzle with the olive oil, arrange the eggplants, cut side down over the oil. Roast in the oven for 90 minutes, until dark and caramelized.
Scoop the flesh from the eggplants, return to the tray and return to the oven for another 45 minutes.
Remove and cool.
Meanwhile, warm butter in a pot over medium heat. Add the onions and garlic and cook, slowly, stirring quite often, for 25-30 minutes. Keep the heat low and allow the caramelization to happen gradually and watch closely to avoid burning or sticking.
Add black garlic in for the last 5 minutes.
When the mixture is well caramelized, remove from heat and allow to cool to room temperature.
Transfer to mortar and pestle and mash until smooth but still slightly chunky.
Transfer the cooled eggplant in batches to mortar and pestle and mash until smooth.
Combine the mashed eggplant and onion mixture in a mixing bowl and add lemon, tahini, seven spice, and salt. Mix thoroughly.
Add water as needed to adjust the texture.
Before serving, warm the baba ghanoush in a small pan over low heat.
To Serve:
Place a ¼ cup (60 ml) quenelle of baba ghanoush on white plate in the center slightly to the left.
With the back of a spoon, make a dip in the center.
Use a small squeeze bottle to add yogurt to center.
Top with pomegranate seeds, toasted pine nuts and parsley.
Sprinkle za’atar over letting some fall to the right of the baba ghanoush.
Add a portion of lamb to the right of the baba ghanoush, leaving negative space.
