Having a smoker handy is the key to capturing the essence of Ensemble’s lamb loin, but the harissa alone offers plenty of flavour for those who opt for a pan to oven option.
Lamb4 – 6 oz. lamb loinhickory wood chips2 Tbsp Harrisa4 garlic cloves, whole1 sprig RosemaryBulgar1 Tbsp butter 2 Tbsp olive oil4 Tbsp shallot, finely cubed4 garlic cloves, whole 1 cup bulgar wheat2 cups warm water4 Tbsp Black Sesame seeds4 Tbsp chives, sliced4 Tbsp radish, finely cubed2 Tbsp Lamb Jussalt and pepper (to taste)Braised Radish1 Tbsp butter20 Radishes, halved4 garlic cloves, whole4 sprig Thyme Mushroom Puree2 cups Button Mushroom3/4 cup Shiitake Mushrooms4 Garlic cloves4 Bay leaf1/4 cup Shallot, finely cubedwater/stock (to depth)1 sprig ThymePickled Shiitake20 Shiitake Mushrooms2 cup Rice Wine Vinegar2 tsp Sugar2 tsp each Coriander, Pink Pepper, White Pepper, Black Pepper4 tsp each Star anise, Bay leaf, Garlic1 sprig ThymeGarnishSliced RadishesSliced ChivesBlack Sesame SeedsAssemblyThe easiest way to make this dish is to make all the components ahead so all you have to do is cook the lamb a la minute. So pickle the mushroom, make the mushroom puree, make the bulgar, braise the radishes and even slice the radishes ahead of time. When you are roasting the lamb simply re-heat these items. While your lamb is resting, place a swipe of the puree on the plate. Make a nice pile of the bulgar wheat, and place the pickled shiitakes and braised radishes around. Slice the lamb and put on the plate and put the sliced radishes around. Then enjoy!!
BulgarSweat shallots out with the garlic and bay leaf in a bit of butter and olive oil. Add ½ C warm water and then add the bulgar wheat. Cover with plastic wrap or a lid and place in a warm place for 30 minutes. When done fluff up with a fork and add the rest of the ingredients. Season with salt and pepper.
Braised RadishAdd the butter to a pan over medium heat. Once melted add the halved radishes, garlic and thyme. When the butter starts to turn pink and bubble, add a splash of water and cook the radishes. Keep adding just enough water to keep the radishes cooking. The ultimate goal is to have almost no water left when the radishes are cooked. This should leave them glazed. Remove thyme sprigs before serving.
Mushroom PureeIn two separate pans roast off each of the mushrooms with bay leaf and garlic to develop a deep roasted brown color and to cook until tender. Once mushrooms are cooked remove from the pan; discard bay leaf and garlic. Sweat off the shallots in a sauce pot. When the shallots have become tender add the roasted mushrooms, cover half way with either water or a stock. Cover with plastic wrap or lid and cook for 20 minutes until liquid is absorbed and the mushrooms are very soft. Place in a blender, puree, season with salt and pepper, pass through a sieve and cool.
Pickled Shiitake:Place all the ingredients, except the mushrooms in a pot. Bring to a boil and then pour over the mushrooms to pickle and steep. Can be done the week or day ahead and should ideally pickle for a minimum of 10 minutes.
Lamb:Clean lamb loins making sure to remove all the sinew. Once cleaned, place in a smoker filled with hickory wood chips for about 2 minutes. You can all so do this in a BBQ, just put wood chips in a foil tent, light on fire and blow-out to let smoke. Once smoked, rub the loins with harrisa and pan roast in a 425 F oven for 10-12 minutes with garlic and sprig of rosemary until medium rare, about 15-20 minutes. Remove, let rest for 10 minutes, cut to desired thickness, plate and enjoy.