Wood-Grilled Lamb Tsukune, Moorish Spices, Date-Fish Sauce Teriyaki, Coriander

For the Moorish Spice Rub:  In a blender, pulse coriander seeds, fennel seeds, garlic, onion powder, salt, cumin seeds, chipotle, ginger, pimenton and cinnamon until a coarse powder is achieved.  Transfer to an airtight container; store in a cool dry place. 

For the Date-Fish Sauce Teriyaki:  In a mixing bowl, combine dates, date syrup, banyuls vinegar, red wine vinegar, fish sauce and salt.  Adjust seasoning with salt as needed.  Transfer to an airtight container; reserve. 

For the Lamb Tsukune:  In a shallow baking dish, liberally season lamb with 1 cup Moorish Spice Rub.  Cover and refrigerate at least 8 hours or overnight.  The next day, using a 1-1/2-ounch scoop, spoon ground lamb mixture onto a parchment-lined sheet tray.  Refrigerate. 

To Assemble and Serve:  Soak bamboo sticks in water; set aside.  Prepare and heat a grill.  Set one side of the grill to 500°F and the other to 350°F.  Skewer two Lamb Tsukune onto each bamboo stick.  Lightly season skewers with salt on all sides.  Grill skewers over the 500°F side of the grill 3 minutes while basting with Date-Fish Sauce Teriyaki.  Move skewers to the lower heat section; grill an additional 3 to 4 minutes, or until desired doneness is achieved.  Transfer skewers to a serving platter.  Drizzle with additional Date-Fish Sauce Teriyaki.  Finish with a squeeze of lemon juice, olive oil and fleur de sel.  Garnish with herbs.