Combine the thyme, rosemary and garlic in a bowl.
Take the lamb neck and lay it out flat. Generously coat the neck with the herb mixture, being sure to get the rub into the crevices. Add salt and pepper.
Take the neck and carefully roll it into a cylinder, tying to retain its shape.
Place the rolled neck onto a strewn out piece of commercial-cooking-grade plastic wrap* and proceed to roll it up tight. Follow this by covering completely in aluminum foil. This is will ensure the meat does not dry out during the cooking process.
Roast at 300° for 2 hours or until the meat is extremely tender. Depending on your oven you may have to adjust the cooking time. Allow the neck to cool 10–15 minutes before slicing, to allow the juices to redistribute evenly.
* Using plastic wrap in the oven: First layer plastic to keep the moisture, second layer aluminum foil to keep the heat. Open carefully not to burn yourself on the released steam. Also, when doing this at home, make sure you use cooking (commercial) grade plastic wrap AND make sure the aluminum foil covers the plastic completely.
In a large sauté pan, heat oil on medium-high heat.
Add onion, pepper, celery and garlic. Cook 2–3 minutes, stirring occasionally. Stir in eggplant and cook 15 minutes or until ingredients are al dente. Add tomatoes and cook 5-7 minutes. Season with salt and pepper
To serve, place the sliced neck on top of the caponata. Garnish with fresh rosemary or an herb salad with your favorite microgreens.
2012 Duchman Aglianico ‘Oswald Vineyard’—A slice of the Mediterranean right here in Texas. The Duchman Family have captured the smokey-dark fruit, grippy tannin and bright acidity that makes this grape a star in Southern Italy. The wine pairs beautifully with rich meats braised or stewed. Flecked with dried herbs, the wine finishes with notes of chocolate and baking spice. A perfect choice to cozy up with on a cold Texas night.