This is a dish that Chris Cosentino should have riffed. Maybe he already has. I'm not sure. Either way, it should be resurrected and dedicated to him and other chefs who promote the use of the lesser cuts on a daily basis. Head to tail has as much to do with going green as sustainability does. It is the non-proverbial humble pie.
baby lamb, olive oil cracker lattice crust, blue cheese infused sunchokes, wheat grass chardonnay bubbles, buttered demi glace just cause it makes it taste better
Humble pie is known today mostly by sweet pies and also by having to swallow your pride... which is mostly when you eat it (without actually eating it).
The origins are traced to a savory French pie made of deer innards called nomble pie. It was later evolved into umble or humble pie depending on whether your country of origin pronounces their h's or not. It has nothing to do with the cheesy band. It also later came to include what Anthony Bourdain refers to as 'the nasty bits' of not only deer, but other animals as well. Most of the recipes I've found utilize only stew meat of beef or other critters... so what happened to the 'humbles?'
We took a loose translation on our version since most recipes we found don't even include offal... and since we were changing it up, we figured we might as well really twist it. Recently, Chef K brought in a baby lamb and we butchered it into various parts to be utilized. The meaty part of the humble pie was composed of a fine dice of the braised kidneys, heart, and flap meat folded into a pâté made of the liver. The liver pâté contained methocel so it could hold it's shape when served warm. I'll try to include a recipe for this later as soon as I find my notes. I think I wrote it down somewhere. The sunchokes were vacuum sealed with St. Agur blue cheese and cream and cooked at 84ºC.