Servings
2
Ingredients
Cashew Milk
Yield: 5 cups
- 3 cups raw cashews, soaked in water overnight
- 3 tablespoons toasted white sesame seeds
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons shio koji
- Kosher salt
Chile Oil
Yield: 1 cup
- 8 espelette chiles, stemmed and toasted
- 1 cup rice bran oil
- 1 teaspoon kosher salt
Cashew Dukkah
Yield: 1 1/2 cups
- 1 tablespoon toasted coriander seeds
- 1 tablespoon toasted cumin seeds
- 2 teaspoons ground black pepper
- 1 cup toasted cashews, crushed
- 1/2 cup toasted white sesame seeds
- 1 teaspoon kosher salt
To Assemble and Serve:
- 1 pound American lamb loin
- Olive oil
- Kosher salt
- Cilantro
- Mint sprigs
Directions
For the Cashew Milk:
In a blender, add all ingredients and 2 cups water. Blend 2 minutes on high speed, then pass through a chinois.
Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Chile Oil:
In a blender, add all ingredients. Blend 1 minute on high speed. Pass through a chinois, transfer to an airtight container, and reserve.
For the Cashew Dukkah:
Using a spice grinder, grind coriander, cumin, and black pepper. Transfer to a small mixing bowl and fold in cashews, sesame seeds, and salt. Set aside.
To Assemble and Serve:
Place American lamb in the freezer for 10 minutes. Once chilled, cut into 1/8-inch cubes. Transfer to a mixing bowl and season with olive oil and salt. Set aside. In a serving bowl, pour 4 tablespoons cashew milk. Dot with 1 tablespoon Chile oil, then top with 1 cup seasoned lamb. Finish with 2 tablespoons cashew dukkah, cilantro, and mint.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
