Braised Lamb Neck, Smoked Cauliflower Purée, and Charred Spring Onion Salad

METHOD:

For the Lamb Necks:
Rub lamb necks with harissa and salt, coating evenly. Marinate overnight. Using a wide shallow pan, heat a film of extra virgin olive oil over medium high until it shimmers. Working in batches, sear the necks slowly on all sides. Remove necks from pan and caramelize onions, shallots, and garlic.  Add lamb back to the pan and cover with chicken stock. Bring to a simmer. Cover and place in a 300 degree oven until a meat fork can turn freely in the necks.  Let cool.
When completely cool, pick meat off the bones, being careful not to break it up too much. Discard any extra fat or sinew.  Place bones back into the pan with braising liquid.  Simmer over low heat for up to 3 hours.  Strain, reduce by a third, and pour over the meat.  Taste for seasoning and adjust with salt and fresh black pepper.  Fold gently with a spatula and press into a square pan, placing plastic wrap over it.  Place another pan fitted with weight on top and let press overnight in the walk-in.  Remove meat from the mold and cut into 6 ounce portions.  To pick up, sear the terrines on all sides until the center is up to temperature.

For the Cauliflower Purée:
Using hickory or fruit wood chips, set up a smoker at the lowest setting.   Place yogurt in a half pan and smoke for 20 minutes.  At 5 minute intervals, stir the yogurt so that it smokes evenly, and the flavor is consistent throughout. Season with salt, white pepper, and 2 tablespoons of extra virgin olive oil. Pass through a chinois and cool immediately.
Sweat shallot in butter until translucent.  Add cauliflower and continue cooking over low heat.  Add chicken stock and crème fraîche, and cook as quickly as possible until cauliflower is soft.  Purée on high for 2 minutes, adding more stock as necessary.  Pass through a tammis and fold in as much yogurt as necessary to give a slightly smoked flavor.  It should not be overpowering.

For Charred Spring Onion Salad:
Working in batches, brown cauliflower florets in a heavy pan with olive oil. Season with salt and pepper and cool down to room temperature.  Toss spring onions in olive oil, salt, and pepper and place on a hot grill.  Char the inside slightly and remove.  Combine onions with apricots, almonds, cauliflower, a few drops of olive oil, and lemon juice. Season with salt and pepper, and reserve to plate on top and around the lamb garnishing with baby mizuna or other petite greens.

To Assemble and Serve:
Swipe plate with cauliflower purée, and top with lamb neck. Arrange salad around the edges of the plate.