Pulled lamb neck tarts with lamb tea

Brown the veges off in a pot.

Add the lamb necks and also brown off and when dark, deglaze with the vinegar and reduce down to almost nothing. It should be a thick liquid in the bottom of the pot.

Add the red wine and reduce again until the liquid looks very thick and has almost disappeared again.

Add the chicken broth and place in the oven to cook at 140°C for 4-5 hours.

Once cooked, remove the lamb necks and bones and pass the braising liquid.

Return the meat into the hot liquid to cool down. This ensures the meat does not dry out.

Pull the meat and pass the liquid again, set aside until you are ready to use it.

Rub butter into flour and salt to make breadcrumbs, add egg and mix to a dough, do not over mix.

Roll out the dough to half a centimetre thick and chill.

Line tart tins and blind bake in the oven at 180°c for 7-10mins.

Place all ingredients into a pot and simmer for one hour.

Blend to a fine paste and season.

Place lamb braising liquid into a pot and simmer over a low heat to reduce sauce to a point that covers the back of the spoon.

Place the remaining ingredients into the pot with the sauce for 5 minutes. Take off the heat and allow to infuse.

Refresh (see cooking tip below), check seasoning and add tomato water to taste.

Cooking Tip: To refresh - with a lot of Sam’s sauces he likes to use a tip he calls ‘refresh’. This means to add some of the spices/herbs or any main flavour ingredient which he has in the sauce recipe. This adds the layers of flavour in the sauce and highlights the flavour that you want to be the strongest.

Reheat all components.

Place the olive compote into the bottom of each tart case followed by the pulled lamb.

Place the fresh kohlrabi on top of the lamb to look like fish scales and top with finely grated horseradish on ½ of the tart, on the other ½ place caviar.

Serve the lamb and caviar tarts with Lamb Tea by bringing the tea to boil then serving in a tea pot.