Sticky Spicy Lamb Skewer

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

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