Malaysian-Barbecued Lamb Breast
Chef Zak Pelaccio, of New York City’s Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
For the Lamb
- 1 Tbsp. cumin, toasted
- 2 Tbsp. coriander seed, toasted
- 1 bunch cilantro stems, roughly chopped
- 2 Tbsp. dry Thai chile, toasted
- 5 cloves garlic, smashed, plus 2 whole cloves
- 1⁄2 cup sugar
- 1 cup salt
- 1 gallon water
- 3 racks lamb breast
- 1 (250-ml.) bottle, cincalok (fermented shrimp)
- 15 fresh Thai chiles, sliced thin
- 1 shallot
- 1 cup white wine
For the Lemon-Garlic Emulsion
- 3 oz. lemon juice
- 2 egg yolks
- 2 oz. cincalok
- 10 cloves garlic, roasted
- 20 oz. olive oil
- Salt, to taste
- For the brine: Add spices, cilantro, dry chile, smashed garlic, sugar, salt, and water 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.
- For the lamb rib baste: Place cincalok, fresh chiles, 2 garlic cloves, shallot, and wine in a blender and purée 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°.
- 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.
- To serve: Divide lamb breasts among 6 plates, serve with lemon-garlic emulsion and Vietnamese mint for garnish