Servings

4

Spice Crusted Lamb Loin

Ingredients

4 ounces American Lamb shoulder, cut in 1” cubes

1 head gem lettuce

Lamb spice mix

  • 100 grams cumin
  • 50 grams coriander
  • 20 grams sichuan peppercorn
  • 10 grams red pepper flake
  • 10 grams fenugreek

Lamb marinade (yd 1 cup)

  • 2 ounces brown sugar
  • 4 ounces  shaoxing wine
  • 1/2 ounce fish sauce
  • 1/2 ounce lamb spice mix

Mint pistachio pesto (yd 2.5 quarts)

  • 3 cups pistachios
  • 3 cups olive oil
  • 1.5 quart mint leaves
  • 2 ounces garlic confit
  • 1 ounce fermented soy beans
  • 2 tablespoons lemon juice (about 1 lemon)
  • Salt to taste

Tzatziki (yd 2 quarts)

  • 6 ounces pickled scallion white
  • 4 ounces pickling liquid (from scallions)
  • 16 ounces yoghurt
  • 8 ounces mint pistachio pesto
  • 1 oucnce fish sauce

Tamarind fish caramel (yd 3 quarts)

  • 1 quart sugar
  • 1 pint water
  • 1 bottle fish sauce
  • 1 jar tamarind
  • 20 each thai bird chili

Directions

For the Lamb Spice Mix
Toast spices separately, blend coarse spices separately, finish by mixing all spices together.

For the Lamb Marinade
Mix all the lamb marinade ingredients together and set aside.

For the Mint Pistachio Pesto
Toast pistachios for about 7 minutes, until lightly golden brown. Add toasted pistachios to blender, then pass through a strainer to dispose of powder. Add mint, garlic confit, and fermented soybeans with olive oil and blend until chunky and mix with pistachios. Season with lemon juice, salt, and black pepper.

For the Tzatziki
Blend pickled scallion whites with pickling liquid, then add yogurt, homemade pistachio pesto, and fish sauce. Mix everything together.

For the Tamarind Fish Caramel
Add water and sugar in a large pot to caramelize until golden brown. Warm up fish sauce mixture into the caramel (whisk well, watch out for bubbles). Add the remaining fish sauce mixture, making sure everything is well mixed together

Assemble Skewers
Marinate cubed lamb in the marinade for about 2 hours. Put 3-4 pieces of lamb cubes on a skewer. Grill skewers to medium-rare.
Glaze the skewers with tamarind fish caramel and sprinkle with lamb spice. Split the gem lettuce in half and grill.
Serve the lamb skewer and gem lettuce with pistachio tzatziki

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

Recipe by 

"Homemade"

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

4-6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the Lamb Kabobs 

● 2 lbs American Lamb stew meat, cut into 1-inch cubes 

● 2 teaspoons kosher salt 

● 1 teaspoon black pepper 

● 1 onion, large diced 

● 3 cloves garlic, minced 

● 2 tablespoons olive oil 

● Zest and juice of one lemon 

● 2 teaspoons ground cumin 

● 2 teaspoons smoked paprika 

● 1 teaspoon ground coriander 

● 2 tablespoons fresh oregano leaves, or 1 teaspoon dried

● Bamboo skewers, soaked in water for 30 minutes 

 

For the Harissa Tahini Sauce: 

● 1/2 cup tahini 

● 1-2 tablespoons harissa paste 

● 2 cloves garlic, minced 

● Zest and juice of one lemon 

● 2 teaspoons honey 

● 1/4 cup water 

● ½ teaspoon kosher salt 

● Fresh oregano for garnish

Directions

1. Marinate lamb: 

Place American Lamb in a large bowl. Add large diced onion, minced garlic, olive oil, lemon juice, cumin, paprika, coriander, salt, and pepper. Mix well to create the marinade. 

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. 

2. For the Harissa Tahini sauce: 

In a small food processor, puree tahini, harissa paste, garlic, lemon zest and juice, honey and water until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency. 

Taste the sauce and adjust the seasoning with salt as needed. 

3. Grill kabobs: 

Preheat your grill to medium-high heat. 

Thread the marinated lamb cubes and onion pieces onto the soaked bamboo skewers. 

Place the skewers on the preheated grill and cook for about 8 to 10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and has a nice char on the outside*. 

Once cooked, remove the lamb kabobs from the grill and let them rest for a few minutes before serving. 

4. Serving: 

Serve the grilled lamb kabobs drizzled with harissa tahini sauce. Serve more sauce alongside for dipping. You can also serve them with your choice of sides such as rice, grilled vegetables, or pita bread.

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

Servings

8

Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus

Posts


Ingredients

Spice Rub:

  • 2 ounces olive oil
  • 3 tablespoons cumin, ground
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1/2 tablespoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, course ground 

Garnishes:

  • Toasted chapati, Charred Lemon Hummus (recipe follows), shaved fennel, lettuce, tomatoes, sliced cucumbers 

Charred Lemon Hummus (makes about 2-1/2 cups):

  • 2 lemons, halved and charred
  • 2 cups garbanzo beans
  • 2 ounces tahini
  • 1 ounce olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin, ground

Directions

For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth. 

Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes. 

For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.

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

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