Malaysian-Barbecued Lamb Breast
These lamb ribs are set in a fragrant Southeast Asian-spiced brine overnight, then basted in shrimp paste and fiery red chiles.
Yield: serves 6
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