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Lamb Loin In Scallion Ash

Chef Aron Habiger

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

  1. Slowly dry out green scallion green tops in a cast iron pan.
  2. Cool then blend until a dust-like consistency.
  3. 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

  1. Blanche asaparagus in salted water then shock in ice water and drain thoroughly.
  2. Remove tips and slice stalks into smaller pieces.
  3. 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

  1. Cut lengthwise and place in dry cast iron pan on medium heat for about 10 minutes or until charred.
  2. Separate and remove film between each shallot. Place shallots in pickling liquid at room temperature for 24 hours.

Ash Crusted Leg of Aussie Lamb
Click here to check out Chef Aaron’s recipe for Ash Crusted Leg Of Lamb With Roasted Hubert Squash Purée & Sautéed Local Mushrooms.

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