Smoked Lumina Lamb Burnt Ends
Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime
Chef Joe West of Fine Dining Restaurant Group | Jackson Hole, WY
Yield: 8 servings
“Lumina lamb is incredibly versatile because of the fat content and the quality of the meat. In this dish, I decided to smoke the lamb and create burnt ends. As a chef, I’m constantly balancing my desire to showcase minimalist artistry with surgical plating. This lamb needs to be celebrated in a way that feels more organic and natural to my heart. As an Asian American growing up in Kansas City, I loved Midwest BBQ. I wanted to express that with this dish and pair it with Asian flavors and ingredients. The meat is packed with umami notes and is a perfect complement for the bright flavors of lime, chiles, herbs, and spices. This dish speaks from the heart and fills the soul; it is chunky, hearty, meaty, and has a burst of energy from the fresh herbs and lime. When you combine all the bits and pieces into one spoonful, it restores you and makes you feel at home.” — Chef Joe West
Adapted by StarChefs | JAnuary 2024 | Photo: Jay Nel-McIntosh
INGREDIENTS
Lamb Burnt Ends:
1 Lumina supreme lamb shoulder
2 tablespoons yellow mustard
3 tablespoons ground black pepper
1 tablespoon kosher salt
Herb Purée:
2 cups cilantro leaves
2 cups Thai basil leaves
2 cups chopped scallions
1 cup chicken stock
Coconut Broth:
Neutral oil
4 teaspoons minced ginger
3 shallots, diced
4 cloves garlic, minced
7 quarts chicken stock
1 cup coconut milk
1 tablespoon green curry paste
2 cups wild rice
Kosher salt
Ground black pepper
1 teaspoon red chile flakes
3 cups diced fennel bulb
1½ cups cooked chickpeas
To Assemble and Serve:
Honey
¾ cup cilantro leaves
¾ cup cilantro leaves
¾ cup Thai basil leaves
1 cup shaved white onion
½ cup sliced red Fresno chiles
¾ cup fennel fronds
24 stalks chives
8 wedges lime
METHOD
For the Lamb Burnt Ends:
Evenly coat the lamb with mustard, pepper, and salt on all sides. Place in a shallow baking dish, cover, and refrigerate overnight. The next day, heat a smoker with white oak wood to 225°F. Smoke lamb until the internal temperature of the meat reaches 205°F. Tightly wrap the lamb in aluminum foil and let rest 45 minutes. Once rested, remove the bone and cut the meat into ½-inch thick slices approximately ¾-inch in length. Reserve.
For the Herb Purée:
In a blender, combine all ingredients until smooth. Set aside.
For the Coconut Broth:
In a stock pot over medium flame, heat oil until shimmering. Add ginger, shallots, and garlic. Sauté until alliums are soft and translucent. Add chicken stock, coconut milk, green curry paste, and wild rice. Bring to a boil, then reduce heat and let simmer 30 minutes. Season with salt, black pepper, and chile flakes. Add fennel and chickpeas. Stir in Herb Purée and keep warm.
To Assemble and Serve:
Heat broiler to 450°F. Toss Lamb Burnt Ends with honey and transfer to a sheet tray. Broil 8 minutes, or until edges are crispy. Set aside. Pour 3 cups Coconut Broth into a serving bowl. Top with 1 cup Lamb Burnt Ends. Garnish with fresh herbs, white onion, chiles, fennel fronds, and chives. Serve with 1 lime wedge.
