Grilled Lamb Steak
Eggplant and Currant Caponata, Carrot Purée, Spiced Sesame Seeds, Grilled Spigarello
Chef Tae Strain of Momofuku CCDC | Washington, D.C.
Adapted by StarChefs | November 2018
INGREDIENTS
Lamb Marinade: (Yield: 1 serving)
120 grams finely chopped thyme
80 grams finely chopped rosemary
2 cups extra virgin olive oil
2 cups grapeseed oil
250 grams finely chopped ginger
450 grams finely chopped garlic
30 grams gochugaru
6 tablespoons green onion ash
300 grams toasted and ground cumin seeds
100 grams toasted and ground fennel seeds
50 grams toasted and ground Szechuan peppercorns
One 11-ounce lamb leg steak
Lamb Jus: (Yield: 10 servings)
2.25 kilograms lamb bones, roasted
3.15 kilograms coarsely chopped onion
880 grams coarsely chopped carrot
660 grams coarsely chopped celery
200 grams garlic cloves, halved
450 grams coarsely chopped fennel bulb
300 grams coarsely chopped shallots
450 grams coarsely chopped leek (white part only)
15 grams fresh bay leaf
20 grams black peppercorns
50 grams thyme
100 grams parsley
Caponata: (Yield: 10 servings)
Oil for frying
1.35 kilograms medium diced Japanese eggplant
300 grams currants
150 grams red wine vinegar
75 grams black vinegar
70 grams minced shallots
335 grams thinly sliced, grilled, and finely diced onion
60 grams finely chopped parsley
50 grams finely chopped mint
80 grams toasted chile oil
500 grams blanched English peas
200 grams blanched snow peas, halved
Salt
Black pepper
Grated garlic
Zest and juice of 2 lemons
Carrot Purée: (Yield: 10 servings)
675 grams butter
4 quarts thinly sliced carrots
Salt
60 grams sugar
3 quarts carrot juice, reduce by half
12 grams gochugaru
2 grams mustard powder
Juice of 1 orange
Spiced Sesame Seeds: (Yield: 10 servings)
20 grams fried garlic
40 grams sesame seeds, toasted
10 grams gochugaru
To Assemble and Serve:
Radicchio leaves
Gai lan
Salt
Black pepper
Extra virgin olive oil
Blanched peas, warmed
Thinly sliced green onion
METHOD
For the Lamb Marinade:
In a large bowl, combine all herbs and spices. Place lamb in a nonreactive container and rub with marinade. Cover and marinate in refrigerator at least 24 hours.
For the Lamb Jus:
To a large rondeau over medium-high heat, add lamb bones and cover with water; bring to a boil, decrease heat, and simmer 3 hours. Add remaining ingredients and simmer 3 hours more. Remove from heat and rest 1 hour. Strain first through a china cap, and then through a chinois into a lexan. Chill in refrigerator; remove and discard fat cap. Transfer jus to a saucepot over medium heat. Simmer to desired depth of flavor. Keep warm.
For the Caponata:
In a deep sauté pan, heat oil to 350°F. Fry eggplant until just beginning to brown; drain on paper towels. To a separate sauté pan over medium heat, add fried eggplant and stir in currants and vinegars. Simmer until eggplant is tender. Transfer mixture to a large bowl and mix in shallots, onion, parsley, mint, chile oil, and peas. Season with salt, pepper, garlic, and lemon zest and juice. Keep warm.
For the Carrot Purée:
In a wide saucepot over medium-high heat, melt 450 grams butter and sauté carrots. Add sugar and season with salt. Add 1 quart reduced carrot juice, cover with parchment, and braise until carrots are tender. Transfer carrots to a Vitamix blender with remaining butter; purée. Blend in gochugaru, mustard powder, and orange juice. Season with salt. Keep warm.
For the Spiced Sesame Seeds:
Using a mortar and pestle, crush fried garlic. Mix in sesame and gochugaru.
To Assemble and Serve:
Prepare and heat grill. Grill lamb steak to desired doneness; rest. Season radicchio and gai lan with salt, pepper, and oil; grill until slightly charred and tender. Transfer steak to a serving plate. Sauce with Lamb Jus. Garnish with Caponata. Place 3 quenelles of Carrot Purée around lamb. Scatter radicchio and gai lan around plate. Finish with peas, green onions, and Spiced Sesame Seeds.
