Servings
4
Ingredients
Tahini Yogurt
- 1 1/2 cups labneh
- 4 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoon minced garlic
- 1 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
Tabbouleh Breading
- 1/3 cup fine bulgur
- 2 teaspoons Turkish red pepper paste
- 2 cups panko breadcrumbs
- 1 cup grated parmesan
- 1 cup chiffonade flat-leaf parsley
- 3/4 cup chiffonade mint
- 3/4 cup chiffonade dill
- 3/4 cup chiffonade cilantro
- 2 tablespoons ground cumin
- 1 tablespoon lemon zest
- 2 teaspoons garlic powder
- 2 teaspoons ground coriander
- 1/2 teaspoon kosher salt
Spice Mix:
- 4 tablespoons ground coriander
- 4 tablespoons ground cumin
- 3 tablespoons ground black pepper
- 2 teaspoons ground allspice
- 1/2 teaspoon ground cinnamon
Lamb:
- 2 1/2 pounds boneless American lamb leg, cleaned of all sinew and fat
- 1/4 cup Turkish red pepper paste
- Kosher salt
Frisée Salad:
- 5 radishes, thinly sliced
- 4 small heads frisée, cleaned, and cut into 2-inch pieces
- 3 Persian cucumbers, thinly sliced
- 2 shallots, thinly sliced
- 1 head fennel, halved, cored, and thinly sliced
- 1 rib celery, thinly slice on a bias
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- Kosher salt
To Assemble and Serve:
Canola oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon cornstarch
- 4 eggs
- 1/4 cup toasted sesame seeds
- 1 tablespoon sumac
- 1/2 cup chiffonade parsley, mint, and dill
- 1/2 cup grated parmesan
Directions
For the Tahini Yogurt:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Tabbouleh Breading:
In a small metal bowl, combine bulgur, red pepper paste, and 1/4 cup hot water. Let sit 25 minutes at room temperature. In a separate mixing bowl, combine all remaining ingredients. Fold in rehydrated bulgur and set aside.
For the Spice Mix:
In a mixing bowl, combine all ingredients. Set aside.
For the Lamb:
Place American lamb on a clean work surface. Cut against the grain into thin 1-centimeter thick slices. Cut slices in half to form 5-by-3-centimeter pieces. Spread slices across the work surface and top with a piece of plastic wrap. Using a meat mallet, pound lamb until 3-millimeters thick. Once pounded, each piece should be approximately 12-by-5 centimeters. Rub both sides of lamb with red pepper paste. Generously season with salt and Spice Mix. Set aside.
For the Frisée Salad:
In a mixing bowl, combine all ingredients until combined. Set aside.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. In a shallow bowl, combine flour, salt, and cornstarch. Set aside.
In a separate bowl, whisk together eggs and 2 tablespoons water. Dredge lamb in flour mixture, followed by egg wash and tabbouleh breading until evenly coated. Repeat the process with all lamb. Working in batches, fry lamb 1 minute, or until evenly fried on both sides. Transfer to a paper towel-lined sheet tray and let cool. Top lamb with sesame seeds. Spread desired amount tahini yogurt on a serving plate. Sprinkle with sumac and fresh herbs.
Top with fried lamb followed frisée salad, grated parmesan, and an additional sprinkle sumac.
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
