Lamb Terrine
Cured American Lamb, Potato Salad, Red Onions, Tzatziki Aïoli, Green Harissa Chimichurri, Fresh Herbs, House Pita
Chefs Martin Stayer and Jacob Coronado of Nobie’s | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Matthew Daniel
INGREDIENTS
Cured Lamb:
Yield: 12 servings
115 grams kosher salt
12 grams pink salt
55 grams granulated sugar
5 grams garlic powder
3 grams ground coriander
12 grams za’atar seasoning
2 pounds American lamb shoulder, cut into 2-inch strips
Lamb Terrine:
Yield: 1 terrine
Duck fat
20 grams chopped parsley
15 grams minced garlic
15 grams za’atar seasoning
Pita:
Yield: 6 pitas
13 grams granulated sugar
7 grams yeast
15 grams olive oil
3 grams kosher salt
350 grams all-purpose flour
Tzatziki Aïoli:
Yield: 1 quart
160 grams seeded and julienned cucumbers
14 grams kosher salt
75 grams brunoised green apples
45 grams brunoised shallots
30 grams lemon juice
3 grams lemon zest
600 grams labneh
200 grams mayonnaise
Green Harissa Chimichurri:
Yield: 2 cups
10 grams toasted and ground coriander seeds
5 grams toasted and ground cumin
5 grams toasted and ground caraway
100 grams Champagne vinegar
40 grams blanched parsley
25 grams blanched mint
40 grams blanched cilantro
25 grams ginger
50 grams garlic
50 grams shallot
40 grams blanched serrano peppers
130 grams blanched jalapeños
100 grams olive oil
6 grams kosher salt
Potato Salad:
Yield: 575 grams
565 grams blanched Yukon gold potatoes, diced
10 grams red wine vinegar
Dill
Sliced scallions
To Assemble and Serve:
Yield: 1 serving
Shaved red onions
Mint
Parsley
Sesame seeds
Kosher salt
METHOD
For the Cured Lamb:
In a mixing bowl, combine salts, sugar, za’atar, garlic powder, and ground coriander. Set aside. On a work surface, evenly coat lamb shoulder with spice mixture. Transfer to a sheet tray. Cover and refrigerate 2 days.
For the Lamb Terrine:
Heat oven to 220°F. Transfer Cured Lamb to a hotel pan and coat with enough duck fat to cover meat. Roast 3 hours, or until lamb is fork-tender. Set aside. Line a terrine mold with plastic wrap and set aside. On a work surface, shred Cured Lamb and transfer to a mixing bowl. Fold in remaining ingredients. Transfer mixture to prepared mold. Press down firmly to ensure no air pockets remain. Place a weight on top. Cover and refrigerate overnight.
For the Pita:
In a mixing bowl, whisk to combine sugar, yeast, and 240 grams hot water. Add oil and salt. Working in batches, add flour, mixing in between each addition. Mix until dough comes together. Cover with a damp cloth and let proof 1 hour at room temperature. Heat oven to 500°F. Place pizza stone in oven. Transfer dough to a lightly floured work surface. Deflate dough, then divide into 6 equal portions. Roll each potion into a ball and cover with a damp cloth. Let sit 20 minutes at room temperature. Shape dough into a ¼-inch-thick disc. Transfer discs to hot pizza stone. Bake 5 minutes, or until desired color is achieved. Set aside.
For the Tzatziki Aïoli:
Place cucumbers in a perforated pan. Season with 4 grams salt. Let drain. Transfer to a work surface and dice. Transfer to a mixing bowl. Add green apples and shallots. Mix to combine. Season with lemon juice, lemon zest, and remaining 10 grams salt. Fold in labneh and mayonnaise. Transfer to an airtight container and refrigerate.
For the Green Harissa Chimichurri:
In a Vitamix Commercial blender, add all ingredients. Blend until smooth. Strain into a nonreactive container and refrigerate.
For the Potato Salad:
In a mixing bowl, combine potatoes and vinegar. Season with dill, scallions, and desired amount Tzatziki Aïoli. Set aside.
To Assemble of Serve:
In a mixing bowl, add onions, herbs, and sesame seeds. Toss to combine and set aside. Spoon a small pool Green Harissa Chimichurri onto one side of a serving plate. Place 1 quenelle Potato Salad on the other side of plate. Top Green Harissa Chimichurri with 1 slice Lamb Terrine. Season with salt. Top with herb salad. Serve with warm Pita.
