Roasted Lamb, Chermoula, Puntarelle & Sunflower Seed Milk
AQ Restaurant & Bar, San Francisco, Mark Liberman - May 2014
For 4 servings (requires advance preparation)
- 2 cups (50g) parsley leaves
- 1 cup (25g) cilantro leaves
- 3 cloves garlic
- 2 tsps. (4g) cumin seeds
- 1 tsp. (2g) smoked paprika
- 1/2 tsp. (.39g) crushed red pepper flakes
- 1/4 cup (59ml) Meyer lemon juice
- 1/3 cup (78m1) extra-virgin olive oil
Process parsley, cilantro, garlic, cumin seeds, paprika, and red pepper flakes in a processor until roughly chopped; with motor running, add juice; drizzle in oil; season; place in airtight container; cover; reserve.
Sunflower seed milk:
- 1 cup (140g) raw sunflower seeds, toasted
Blend sunflower seeds and 1 cup water in a blender until smooth; season; strain through fine chinois into a bowl; discard solids; cover sunflower seed milk with plastic wrap; reserve.
- 1 4- to 5-lb. (1.8kg to 2.3kg) bone-in leg of lamb
Truss lamb so it can be hung; place in hotel pan; season with salt; rub with 3 Tbsps. (12g) chermoula; cover with plastic wrap; refrigerate overnight.
Prepare a wood fire or heat a grill to high. 3. Hang lamb over the fire or grill until instant-read thermometer inserted into thickest part of leg registers 140°F for medium-rare; remove from heat; place on carving board; let rest 15 minutes; slice lamb; reserve (keep warm).
- 1 head puntarelle
- 1/4 cup (35g) sunflower seeds, toasted
- 1 tsp. (5g) rendered lamb fat
Heat a grill to high.
Remove outer leaves from puntarelle; reserve.
Place puntarelle heart in a bowl; drizzle with oil; grill lightly; remove from grill; place on a platter; reserve (keep warm). 4. To serve, place grilled puntarelle in clean bowl; add 2 Tbsps. chermoula; toss to coat; place some grilled puntarelle in center of each plate; top each with 3 to 4 slices meat; sprinkle with sunflower seeds; drizzle sunflower seed milk around lamb; garnish with raw puntarelle leaves; drizzle leaves with fat.
What to drink: Equipo Navazos Manzanilla Pasada La Bota 39 NV