Tea-smoked Australian Lamb Loin with Radish-Celery Salad
For the Tea-smoked Australian Lamb Loin:
In a large sauté pan over medium heat, combine and toast salt and Szechuan peppercorns until mixture begins to smoke. Remove from heat and cool completely. Place lamb on sheet tray with rack and rub with cure. Cure lamb 4 hours at room temperature. Rinse cure from lamb under cold running water, pat dry, and return to rack. Line a large sauté pan with 2 layers of aluminum foil. Whisk together green tea, flour, rice, and sugar; add to pan. Heat pan over medium flame for 3 minutes, until mixture begins to smoke. Place rack with lamb over pan and loosely cover with foil; smoke 5 to 8 minutes. Remove rack with lamb from pan and return to tray; cool. Heat water bath of an immersion circulator to 125°F. Seal lamb in vacuum bag with olive oil and garlic and cook sous vide until lamb reaches 125ºF.
In a sauté pan, heat 2 tablespoons oil and sweat garlic, shallot, and ginger until tender. Transfer mixture to a bowl and cool to room temperature. Add fish and soy sauces, vinegar, water, gochujang, sun-dried tomatoes, black beans, and jalapeños and stir to combine. Slowly drizzle in remaining oil, whisking to combine. Season with black pepper, toss with radishes and celery, and marinate in refrigerator.
To Assemble and Serve:
Drain Radish-Celery Salad, reserving salad and dressing separately. Combine watercress and mint with salad. Remove Tea-smoked Australian Lamb Loin from vacuum bag and sear 1½ minutes on all sides in hot dry pan; rest 5 minutes. Slice lamb and top with salad. Drizzle with reserved dressing.