Servings
2
Ingredients
Chunjang Rub
Yield: 8 ounces
- 6 ounces fermented black beans
- 1/2 cup mirin
- 1/4 cup black vinegar
- 1/4 cup soy sauce
- 2 tablespoons canola oil
- 1 ounce garlic cloves, peeled
- 1 ounce ginger, peeled
Spicy Tamarind Honey
Yield: 16 ounces
- 2 grams Makrut lime leaf
- 2 grams Thai chile
- 4 ounces tamarind purée
- 4 ounces sake
- 8 ounces honey
- 1 teaspoon soy sauce
To Assemble and Serve
Yield: 2 servings
- 12 ounces American lamb sirloin
- 2 ounces butter
- 1 bunch Tokyo turnips, peeled and cut into 1-inch wedges
- Torn shiso leaves
Directions
For the Chunjang Rub:
In a blender, combine all ingredients until well incorporated. Set aside.
For the Spicy Tamarind Honey:
In a blender, combine all ingredients until well incorporated. Set aside.
To Assemble and Serve:
Heat oven to 400°F. Prepare and heat a grill. On a work surface, season American lamb with 2 ounces Chunjang Rub.
Once evenly coated, sear lamb on grill on all sides. Transfer to a sheet tray and roast in oven until internal temperature of the lamb reaches 125°F. Brush with additional Chunjang Rub and let rest.
In a 12-inch sauté pan over medium heat, melt butter. Add turnips and 8 ounces Spicy Tamarind Honey. Cook until turnips are fork-tender and sauce reaches a glaze-like consistency. Reduce heat and keep warm. Cut rested lamb into 1/2-inch slices. Shingle on a serving plate with glazed turnips. Garnish with shiso.
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
