Toothpick Lamb
Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil
Chef CJ Jacobson of Aba | Chicago
Yield: 4 servings
INGREDIENTS:
Lamb Spice:
(Yield: ¼ cup)
10 chiles de árbol, seeds removed
¼ cup cumin seeds
Lemon Kosho Vinaigrette:
(Yield: ⅔ cup)
2 tablespoons yuzu kosho
½ cup lemon juice
Lamb Strips:
Two 8-to-8-ounce Aussie lamb sirloins, lightly frozen and sliced into ⅛-inch strips
3 tablespoons arak or grappa
Oil for frying
To Assemble and Serve:
½ cup yogurt
3 to 4 drops fish sauce
Chives
Olive oil
METHOD:
For the Lamb Spice:
In a sauté pan over medium-low heat, toast all ingredients for 10 minutes or until fragrant. Turn heat off and allow to come to room temperature. Transfer to a spice grinder or Vitamix blender and process until finely ground.
For the Lemon Kosho Vinaigrette:
Thoroughly mix all ingredients with 3 tablespoons water. Transfer to a squeeze bottle.
For the Lamb Strips:
Place lamb strips in a baking dish and marinate with arak or grappa for 20 minutes. Fry each lamb strip at 400°F for 30 seconds. Drain and cool.
To Assemble and Serve:
Heat a large sauté pan over high flame for 5 minutes. Meanwhile, spread yogurt inside a shallow serving bowl and set aside. Add Lamb Strips to the pan, flipping after 1 minute. Coat Lamb Strips in 2 to 3 tablespoons Lemon Kosho Vinaigrette and sauté, moving the pan around quickly. Remove from heat and coat Lamb Strips in 1 teaspoon Lamb Spice. Return to heat and sauté the strips again. Quickly place them on top of the yogurt and sprinkle with chives and drizzle with olive oil. Stab each Lamb Strip with a toothpick and serve.
Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch | Chef Nathan Hedlund of Da Toscano Porchetta Shop
Lumina Lamb Rack, Tomato, Coconut Milk, Ginger, Garlic, Fried Curry Leaves | Chef Zubair Mohajir of Lilac Tiger
Niman Ranch Pork, Holland Leek, Celery, Garlic, Chile Flakes, Roasted Potatoes | Chef Brendan Pelley of Xenia Greek Hospitality
Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird
Brown Butter, Sauerkraut Beurre Blanc, Pickled Ramps, Dill | Chef Matt Schaler of Birdie G’s
Potato-Oyster Soup, Fried Oysters, Scallion Salad, Caviar | Chef Jacob Rozenburg of Vetri Cucina
Lumina Lamb Chops, Lumina Lamb Picadillo, Pigeon Peas, Oxtail Vinegar Chimichurri | Chef Yun Fuentes of Bolo
Braised Daikon, Chermoula Yogurt, Roasted Figs, Chile Vinegar Jus | Chef Ezra Tierney of Lord’s
Coconut Broth, Fresh Herbs, White Onion, Fresno Chiles, Fennel Fronds, Chives, Lime | Chef Joe West of Fine Dining Restaurant Group
Seared Cabbage, Puffed Rice, Spiced Fried Shallots | Chef Michael Boyer of Nordstrom
Roasted Eggplant, Tomatoes, Garlic, Cumin, Cilantro, Bread | Chef Soufiane Boutiliss of Sofi Corner Cafe
Green Lentils, Green Peppercorn Sauce, Baharat, Herbed Labneh, Frisée, Pickles, Pickled Turnips | Chef George Madosky of Fork
Rice, Fennel, Cucumber, Red Onion, Fresh Herbs | Chef Dominick Lee of Alligator Pear
American Lamb, Gai Lan, Pea Shoots, Mint, Macademic Nuts | Chef Anna Nguyen of sắp sửa
Lumina Lamb Neck, Daikon, Mushroom Emulsion, Fermented Peppers, Pickled Ramps, Sunchoke Chips | Chef Neil Zabriskie of Regards
Artichoke Purée, Summer Squash, Salsa Verde, Sherry Vinaigrette, Pickled Shallots | Chef Gina Pezza of Vanda Cucina
Calico Peas, Sweet Pepper Purée, Black Garlic Purée, Pickled Peppers | Chef Amanda Turner of Olamaie
American Lamb, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart | Chef Cesar Murillo of North Pond
Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder | Chef Mark Nobello of Atoboy
Spiced Lumina Lamb Flatbread, Sofrito, Whipped Tahini, Fresh Herbs, Lemon | Chef James Ahearn of Pomp and Circumstance
Lumina Lamb Shoulder, Atchara, Toasted Barley, Lettuce | Chef Paul Terceros of Otis
Lumina Lamb, Romesco, Roasted Fingerling Potatoes | Chef Yvette Leeper-Bueno of Vinatería
Lumina Lamb Loin, Garam Masala, Kashmiri Chile, Ginger, Garlic, Turmeric, Ghee | Chef Eric Valdez of Dhamaka
Lumina Lamb, Carob Molasses, Seasonal Vegetables, Fresh Herbs | Chef Philippe Massoud of ilili
Lumina Lamb Shoulder, Steak Sauce Chutney, Smoked Lamb Fat, Lamb Jelly, Parsley, Breadcrumbs | Chef Chris Cote of Ruthie’s
Lumina Lamb Ribs, Fish Sauce Caramel, Jasmine Rice, Cucumber, Herbs | Chef Paul Donnelly of The Tyger