FOR THE LAMB BRINE:
1 tbsp. cumin, toasted
2 tbsp. coriander seed, toasted
1 bunch cilantro stem, rough chopped
2 tbsp. dry Thai chili, toasted
5 cloves garlic, smashed
1/2 cup sugar
1 cup salt
1 gallon water
FOR THE LAMB RIB BASTE:
1 250ml bottle Cincalok (fermented shrimp)
15 fresh Thai chiles, sliced thin
2 cloves garlic
1 cup white wine
FOR THE LEMON-GARLIC EMULSION:
3 ounces lemon juice
2 egg yolks
2 ounces cincalok
10 cloves roasted garlic
20 ounces olive oil
Salt, to taste
1. For the lamb brine: Add all ingredients to large nonreactive stockpot and bring to a boil. Turn off heat and steep for at least 20 minutes and cool before using. Place lamb breasts in brine overnight, or at least 12 hours.
2. For the lamb rib baste: Place all ingredients in a blender and puree until smooth. Brush lamb breasts with baste and cook in barbecue at 225° for 5 hours, basting every hour. Meat is done when the meat recedes from the bone and internal temp is 175°.
3. For the lemon-garlic emulsion: Place first 4 ingredients in a blender. Slowly add olive oil until it has the consistency of a light mayonnaise. Season with salt.
4. To serve: Divide lamb breasts among 6 plates, serve with lemon-garlic emulsion and Vietnamese mint for garnish.