Grilled Lamb Sirloin
American Lamb, Fermented Black Beans, Tokyo Turnips, Spiced Tamarind Honey, Shiso
Chef Rachel Yang of Joule | Seattle
“American lamb sirloin is loved by everyone for its rich, buttery flavor and tender texture, making it one of the most flavorful and versatile cuts of lamb. Its moderate marbling ensures a juicy, succulent bite every time, while its uniform shape allows for even cooking—whether grilled, roasted, or pan-seared. This grilled American lamb sirloin dish is paired with the earthy depth of a chungjang (fermented black bean) rub, which adds to its natural savoriness. The spicy tamarind honey Tokyo turnips provide a sweet, tangy, and slightly spicy counterpoint, creating a perfect flavor dynamic.” — Chef Rachel Yang
Adapted by StarChefs | January 2025 | Photo: Jeriel Calamayan
INGREDIENTS
Chunjang Rub:
Yield: 8 ounces
6 ounces fermented black beans
½ cup mirin
¼ cup black vinegar
¼ 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
METHOD
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 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 ½-inch slices. Shingle on a serving plate with glazed turnips. Garnish with shiso.
