Preheat the oven to 200°F (95°C). In a large oven-safe pot, combine lamb neck, olive oil, garlic, thyme, salt, and black pepper. Ensure the lamb is fully submerged in oil.

Cook the Lamb

Cover the pot and cook in the oven for 8 hours, or until the lamb is tender and easily pulls apart.

Crisp the Lamb

Remove the lamb from the oil and let it cool slightly. Heat a skillet over medium-high heat, add the lamb and sear until crispy on the outside.

Sunchoke Puree

Prepare the Sunchokes

Peel and chop sunchokes into small pieces. Boil in salted water until tender, about 15-20 minutes.

Blend the Sunchokes

Drain the sunchokes and transfer to a blender. Add heavy cream, butter, and salt. Blend until smooth and creamy.

Sautéed Brussels Sprouts

Prepare the Brussels Sprouts

Trim the ends of the Brussels sprouts and cut them in half. Heat olive oil in a skillet over medium heat.

Sauté the Brussels Sprouts

Add Brussels sprouts to the skillet, season with salt and pepper, and sauté until golden and tender, about 8-10 minutes.

Ginger Mint Yogurt

Mix the Yogurt

In a bowl, combine plain yogurt, grated ginger, chopped mint leaves, honey, and salt. Mix well until smooth.