Koji-Pressed Lumina Lamb
Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus
Chef Ezra Tierney of Lord’s | New York
“With this dish, I wanted to bring out the Lumina lamb’s natural taste and texture, while pairing it with unique flavors that lift it up rather than overpower it. The shio koji helps to break down the lamb while also tenderizing the connective tissue. The result is a deeply savory, subtly-sweet piece of lamb. The rest of the dish is all about balance—the heat of the chile vinegar jus, the sweetness of the figs, the brightness of the chermoula yogurt, and the richness of the lamb. My experience working with Japanese food has taught me to treat ingredients with respect and to always amplify the best quality of the ingredients. The Lumina lamb is already such a beautiful product, so this dish is all about highlighting the flavor of it and allowing it to shine.” — Chef Ezra Tierney
Adapted by StarChefs | January 2024
INGREDIENTS
Koji-Pressed Lamb:
1 Lumina lamb supreme shoulder
1 quart shio koji
Kosher salt
Fig leaves
1 quart chicken stock
2 cups white wine
2 Spanish onions, halved and charred
1 head garlic, halved and charred
Chile Vinegar Jus:
4 shallots
1 head garlic
6 Himo Togarashi chiles
2 cups white wine
2 cups black vinegar
2 bay leaves
2 fig leaves
1 tablespoon black peppercorns
1 tablespoon coriander seeds
3 quarts lamb stock
Chermoula Yogurt:
50 grams chopped shiso leaves
50 grams chopped parsley leaves
50 grams chopped cilantro leaves
10 grams toasted coriander seeds, crushed
15 grams yuzu kosho
15 grams yuzu juice
Zest of 4 lemons
200 grams Greek yogurt
Kosher salt
Braised Daikon:
1 daikon, peeled and sliced in thick rounds
Kosher salt
White wine
Lamb stock
To Assemble and Serve:
Figs, halved
Shiso leaves
METHOD
For the Koji-Pressed Lamb:
Place lamb and shio koji in a shallow baking dish. Cover and refrigerate 48 hours. The next day, heat oven to 300°F. Brush off the majority of the koji and liberally season the lamb with salt. Wrap in fig leaves and set aside. In a deep hotel pan, add chicken stock, white wine, onions, and garlic. Add wrapped lamb and roast 4 hours, or until the lamb is tender. Unwrap lamb. Increase oven heat to 400°F and roast additional 25 minutes. Let rest, reserving the lamb and braising liquid separately. Once cooled, pick and press the lamb meat into a terrine mold. Cover and refrigerate 24 hours.
For the Chile Vinegar Jus:
In a sauté pan over medium-high heat, sweat shallots, garlic, and chiles until alliums are soft and translucent. Deglaze pan with wine and vinegar. Stir in bay leaves, fig leaves, black peppercorns, and coriander seeds. Reduce heat and cook until liquid is reduced by half. Add lamb stock and reserved Koji-Pressed Lamb braising liquid. Continue to cook until the liquid is reduced by half. The mixture should be just thick enough to coat the back of a spoon. Strain through a fine chinois and reserve.
For the Chermoula Yogurt:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Braised Daikon:
Heat oven to 350°F. On a work surface, liberally season daikon with salt. Transfer to a cast iron pan over high heat. Sear on both sides until well charred. Add equal parts wine and lamb stock to submerge. Roast until daikon is fork tender. Set aside.
To Assemble and Serve:
In a cast iron skillet over high heat, sear 1 portion Koji-Pressed Lamb 7 minutes. Flip and add figs and Braised Daikon to the skillet. Reduce heat and cook until figs begin to caramelize and Braised Daikon is warmed through. Wrap crisped Koji-Pressed Lamb in a shiso leaf and transfer to the center of a serving plate. Arrange roasted figs on one side of the Koji-Pressed Lamb. Spoon desired amount Chile Vinegar Jus on the opposite side of the Koji-Pressed Lamb. Place Braised Daikon next to the Koji-Pressed Lamb. Spoon Chermoula Yogurt over top.
