Hot Stove Society

Coriander-crusted Lamb Sirloins with Pomegranate Yogurt

By Chef Eric Stover

Serves 4

Lamb Brine

3 cups water
½ cup salt
¼ cup brown sugar
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 cloves garlic, peeled and smashed
2 ounces dry apple cider
5 cups ice cubes

Combine all ingredients, except ice, in a non-reactive saucepan. Place ice in a container large enough to fit the finished brine and lamb. Heat the brining mixture until the salt and sugar have dissolved, then pour over the ice and stir to cool. Once mixture registers below 40 degrees on an instant-read thermometer, add the lamb pieces and brine for 6 to 8 hours in your refrigerator. Once brined, remove lamb, and discard the brine. Dry the lamb pieces on towels, and reserve for cooking.

Pomegranate Yogurt

¼ cup strained Greek yogurt
1 teaspoon pomegranate molasses
½ teaspoon lemon juice
1 small clove garlic, peeled and ground to a paste

Mix all ingredients until well combined.

Lamb

4 each lamb sirloin pieces, 4 to 6 ounces each, brined
4 tablespoons ground coriander
1 tablespoon crushed black pepper
1 teaspoon kosher salt
2 ounces neutral oil
Flake sea salt for finishing, such as Jacobsen or Maldon
¼ cup Pomegranate Yogurt
Pomegranate seeds and cilantro leaves, for garnish

Take the pieces of lamb out of the fridge an hour before cooking. Mix coriander, pepper, and salt in a small mixing bowl until well incorporated. Place lamb in a medium-sized mixing bowl, and cover with the rub. Using your hands, mix well until the lamb pieces are thoroughly coated.

Preheat oven to 400 degrees. Heat a cast iron pan to medium-high heat. Once hot, place the oil into the pan. Carefully place the lamb pieces into the pan. If your pan is not big enough to fit the lamb without crowding the pieces together, cook in two batches. Cook the lamb for 2 minutes per side, until you have formed a nice crust with good color. Place the cooked pieces on a rack, on a baking sheet. Check the temperature of the lamb before it goes into the oven. Cook lamb in the oven for 3-4 minutes, depending on desired temperature of meat. Cook to 120-125 degrees for rare to medium rare, and 130-135 degrees for medium rare to medium. Rest lamb for 7-8 minutes, uncovered, before serving.

To serve: place a few swipes of pomegranate yogurt on the plate, and then place lamb sirloins on top of yogurt. Season the lamb with a few flakes of the sea salt, then garnish with pomegranate seeds and cilantro. Enjoy!

Click here to see Chef Stover's tip

January 2018