Toothpick Lamb

Lemon-Yuzu Kosho Vinaigrette, Yogurt, Fish Sauce, Chives, and Olive Oil

Chef CJ Jacobson of Aba | Chicago
Yield: 4 servings

Adapted by StarChefs | September 2021

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.

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