Chefs Beth Peterson, Charles Quinto and Paolo Stefani Pan-seared lamb loin with pickled veggies and fried chili yogurt sauce
- Prep time 10Min
- Cook time 30Min
- Technique Pan Fry / Saute, Sear
- Meat Lamb
- Cut Loin
- Serves 24
A sophisticated canapé of tender seared lamb loin with tangy pickled vegetables and a rich, spicy garlic-chilli yoghurt sauce.
Ingredients
For the Pickled Vegetables:
- 480ml rice vinegar
- 2 tbsp sea salt (or kosher salt if available)
- 1 tbsp caster sugar
- 2 garlic cloves, smashed
- ½ tsp shichimi togarashi
- 1 large seedless cucumber, cut into matchsticks
- 1 large sweet onion, thinly sliced
- 1 jalapeño chilli, finely chopped
For the Fried Chilli Yoghurt Sauce:
- 60ml chilli oil
- 8 garlic cloves, finely chopped
- 480g plain Greek-style fat-free yoghurt
- 80ml lemon juice Sea salt, to taste
For the Lamb:
- 2 tbsp olive oil
- 680g boneless Australian lamb loin
- Sea salt and freshly ground black pepper
- 1 jalapeño chilli, thinly sliced
Method
1. Heat vinegar, salt, sugar and garlic cloves in small saucepan on medium heat until boiling.
2. Place togarashi and vegetables in large bowl; pour hot brine over vegetables. Cover and refrigerate.
For the fried chili yogurt sauce:
3. Heat chili oil and garlic in medium skillet on low heat. Cook 15-20 min. until garlic is fragrant and crispy; cool to room temperature in medium bowl.
4. Stir in yogurt and lemon juice until smooth; season to taste with kosher salt. Cover and refrigerate.
For the lamb loin:
5. Heat oil in large cast-iron skillet on medium-high heat. Season steak on both sides with kosher salt and pepper. Cook lamb 2-3 min on each side or until done. Rest 5 min. before slicing into 24, 1/2-inch-thick slices.
To assemble and serve:
6. For each serving, layer 2 teaspoons yogurt sauce, 1 slice lamb, 1/2 ounce pickled vegetables and 1 jalapeño slice into porcelain appetizer spoons.
