Step 1

To make the quick pickled shallots, place the vinegar, sugar and salt into a small saucepan and heat until the sugar has dissolved. Take off the heat and add the shallot rings. Leave to pickle until ready (this could also be done the night before)

Step 2

To make the dressing, use a pestle and mortar to grind the garlic and anchovies to a paste. Transfer the paste to a larger bowl, then whisk in the vinegar, lemon juice, egg and parmesan. Slowly drizzle in the oil while constantly whisking to emulsify. Taste and season with salt and pepper

Step 3

Pour half the dressing into a container and add the lamb necks. Leave to marinate overnight or for at least one hour. Reserve the rest of the dressing for the leaves

Step 4

Soft boil the eggs in boiling water for 6.5 minutes. Then chill in cold water and peel. (If you are prepping the eggs in advance, don't peel until plating to preserve the eggs shape)

Step 5

Next, cook the lamb. Preheat the oven to 180ºC/gas mark Place a frying pan over a high heat with a dash of oil. Lift the lamb necks out of the dressing and wipe down a little, then add to the smoking hot pan and caramelise all over. Transfer to the oven and cook for 5 minutes. Lamb neck can be a little tough and chewy if overdone so is best served at least medium-rare. Rest for 5 minutes in a warm place before carving

Step 6

As the lamb rests, cut the asparagus spears in half and blanch in salted boiling water for 1 minute, then plunge into cold water to retain the bright green colour

Step 7

To assemble the salad, roughly chop the romain lettuce and toss with some of the dressing and the asparagus. Lay out onto a platter (or divide between individual plates) and top with the carved lamb. Half the eggs and season the yolks with sea salt and black pepper then add those to the plate

Step 8

Finish by spooning over more caesar dressing and sprinkle with pickled shallot rings and Parmesan shavings