Lamb Loin in Scallion Ash with Labne Mint & Asparagus Puree served with Shallot Escabeche
By Chef de Cuisine Aron Habiger in Los Angeles, California.
Ash
INGREDIENTS
- 4 bundles scallion green tops
- 50 grams smoked paprika
- 15 grams ground coriander
- 15 grams granulated garlic’
- 5 grams cumin
- tt. Salt & pepper
DIRECTIONS
- Slowly dry out green scallion green tops in a cast iron pan.
- Cool then blend until a dust-like consistency.
- Combine “ash” in small bowl and mix together with paprika, coriander, garlic and cumin. Seasoning to taste.
Asparagus & Labne Puree
INGREDIENTS
- 1 bundle 500 grams of asparagus
- 60 grams of mint
- 500 grams of labne
- tt. Salt
DIRECTIONS
- Blanche asaparagus in salted water then shock in ice water and drain thoroughly.
- Remove tips and slice stalks into smaller pieces.
- Blend with the mint and labne, season with salt to taste.
Pickling Liquid
INGREDIENTS
- 250 grams seasoned rice vineagar
- 200 grams water
- 50 grams granulated sugar – stir until sugar dissolves
- 5 grams good fish sauce (Red Boat)
Shallot Escabeche
DIRECTIONS
- Cut lengthwise and place in dry cast iron pan on medium heat for about 10 minutes or until charred.
- Separate and remove film between each shallot. Place shallots in pickling liquid at room temperature for 24 hours.
