Making a croquette from lamb sounds a bit unusual, but using slow braised neck and all of its gelatinous wonderment makes such a surprise when you crack through the golden crust! Paired with a salsa verde, it’s piquant-licious; I usually pair this croquette with a grilled or seared tender cut of lamb, such as the cutlet, loin or rump. "This is a dish of beautiful contrasts; the rich and gelatinous lamb with the piquancy of the lemon, capers and parsley in the salsa verde. A mouthful of hot…