Lamb Shawarma

SAVORY

Jun 7

Jus, Yogurt Curd, Cucumber, Chive Oil, Sumac, and Wood-Grilled Naan

Chef Tyler Curtis of PIlot at The Hoxton DTLA | Los Angeles

INGREDIENTS:

Brine:
8 Aussie lamb necks
50 grams black peppercorns
40 grams allspice berries
20 grams yellow mustard seeds
20 grams black mustard seeds
20 cloves
8 peels lemon rind
50 grams coriander seeds
50 grams cumin seeds
125 grams brown sugar
500 grams kosher salt
80 grams pink salt

Lamb Spice:
15 grams black peppercorns, toasted
10 grams allspice berries, toasted
2 sticks cinnamon, toasted
30 grams coriander seeds
30 grams cumin seeds

Braised Aussie Lamb Neck and Jus:
Canola oil
500 grams chopped yellow onion
450 grams chopped carrot
400 grams chopped celery
50 grams tomato paste
200 grams dried figs
6 sticks cinnamon
30 grams thyme
30 grams rosemary
2 heads garlic, halved
20 grams black peppercorns
20 grams allspice berries
15 cloves
6 bay leaves
400 milliliters Sherry
8 quarts chicken stock
Sherry vinegar

Yogurt Curd:
1 quart whole-fat Greek yogurt

Chive Oil:
1 liter canola oil
1 pound chives

Naan Dough:
20 grams instant yeast
20 grams sugar
1 kilogram flour
90 grams olive oil, plus more for greasing
8 grams salt

Compressed Cucumbers:
Persian cucumbers
Salt

To Assemble and Serve:
(Yield: 1 serving)
Garlic oil
6 grams sumac, plus more for naan
Salt
15 grams lemon juice
8 cucumber ribbons, curled into cylinders
10 Fresh Origins chive blossoms
6 Fresh Origins Cilantro flowers
6 grams fleur de sel
3 grams cilantro powder
1 lemon cheek

METHOD:

For the Brine:
Fill one quarter of a 12-quart nonreactive container with pebble ice. Place lamb neck over pebble ice. To a tall pot, add all ingredients and 12 liters water then bring to a boil. Pour hot brine over the lamb neck until container is completely full. Place container in cooler and let lamb neck brine 12 hours. Remove lamb neck from brine, rinse, dry, and reserve.

For the Lamb Spice:
Grind together all ingredients. Sift through a tami. Set aside.

For the Braised Aussie Lamb and Jus:
Coat brined lamb necks with Lamb Spice. In a hot pan with canola oil, sear brined lamb necks very quickly, just enough to get a fond and brown the outside. Transfer meat to a large hotel pan. Add mirepoix to the hot pan and cook until onion is translucent. Add tomato paste and cook out any raw flavor. Add remaining dry ingredients then immediately deglaze with Sherry. Let reduce slightly then add chicken stock. Remove from heat. Pour braising liquid into the hotel pan, just enough to cover the brined lamb necks. Cover hotel pan in aluminum foil then place in a 325°F oven. Cook for at least 3 hours, until lamb is tender enough to fall off the bone. Remove lamb from braising liquid. Pass braising liquid through a chinois set over a tall pot. Reduce liquid by 75%, skimming off any fat that rises to the surface. Season jus with Sherry vinegar. Strain through a chinois once more. Reserve jus and lamb shawarma in separate, nonreactive containers.

For the Yogurt Curd:
Place and seal yogurt in a Ziploc bag. Cook in a water bath at 65°C for 1 hour. Pour yogurt into a cheesecloth-lined chinois set over an 8-quart container. Let strain overnight to separate whey from curd. The following day, add yogurt curd to a food processor and spin until smooth. Transfer curd to a nonreactive container, label, and reserve.

For the Chive Oil:
Add oil to a Vitamix blender. Blend on high, gradually adding the chives. Continue blending until smooth. Transfer oil mixture to a pot. Cook on high heat until water is cooked out and oil becomes a vibrant green. Strain oil through a cheesecloth-lined chinois. Reserve in a nonreactive container.

For the Naan Dough:
In a large bowl, whisk together yeast, sugar, and flour. Add olive oil and 750 grams warm water. Mix by hand until dough forms, remaining careful not to overmix. Stretch and fold dough by pinching the outer-edge, stretching it up, and bringing it down to the middle. Rotate the dough slightly and repeat stretch-and-folds 12 times. Cover with plastic and rest at room temperature until it doubles in size, about 30 minutes. Punch down the dough, add salt, then stretch and fold several more times. Let rest another 30 minutes until doubled in size. Separate dough into 125-gram portions. Shape portions into balls by tucking dough into itself until the top is smooth. Transfer dough balls to a well-oiled proofing bin and oil the top of each portion to prevent stickage. Let proof until dough balls double in size.

Compressed Cucumbers:
Cut cucumbers on a 45 degree angle into small, oblique triangles. Place into an airtight bag with Chive Oil and salt. Fully seal the bag, compressing the cucumbers. Remove cucumbers from the bag and strain off remaining oil. Store in a nonreactive container.

To Assemble and Serve:
Place 1 Braised Aussie Lamb Neck on a metal rack set over a sheet tray. Reheat in oven at 375°F. Once Braised Aussie Lamb Neck is heated through, glaze with Jus then continue to cook for another 2 minutes. Remove from oven and let rest 2 minutes. Stretch 1 Naan Dough portion out to a large, ¼-inch-thick square. Place on a clean, hot grill and cook 2 minutes on one side. Flip and continue to cook for another 2 minutes. Once naan is nicely browned, transfer to a sheet tray and drizzle with garlic oil, sumac, and salt.

In a mixing bowl, combine 15 Compressed Cucumber slices, lemon juice, and remaining sumac. Spoon out 50 grams Yogurt Curd onto the right side of a large, circle serving plate. Top Yogurt Curd with cucumber ribbons and garnish with chive blossoms and cilantro flowers. Cover Braised Aussie Lamb Neck with more Jus then place on the left side of the serving plate. Top Braised Aussie Lamb Neck with 1 more spoonful of Jus, fleur de sel, and cilantro powder. Serve with lemon cheek and grilled naan.

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