Servings
2-4
Ingredients
Spice Rub
Yield: 1 1/2 cups
- 35 grams black peppercorns 30 grams Aleppo pepper
- 20 grams cumin seeds
- 15 grams coriander seeds 4 pods green cardamom 2 sticks cinnamon
- 2 limes, dehydrated
Lamb Shoulde
Yield: 5 pounds
- 5 pounds boneless American lamb shoulder
- Kosher salt
Confit Garlic
Yield: 1 cup
- 2 1/2 cups canola oil
- 1 cup peeled garlic
Marinated Onions
Yield: 2 cups
- 2 red onions, thinly sliced
- 10 grams extra virgin olive oil
- 3 grams dried mint
- 3 grams kosher salt
- 2 grams sumac
Pickled Cucumbers
- 6 Persian cucumbers, halved lengthwise
- 1/4 cup rice vinegar
- 2 grams Aleppo pepper
- 2 grams granulated sugar
- 3 grams kosher salt
Roasted Lamb
- Banana leaves, cleaned
Tamarind Jus
- 1/2 cup tamarind purée
- Juice of 1 lime
- Kosher salt
To Assemble and Serve
Yield: 1 serving
- 4 grams chopped dill
- Little gem lettuce
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
