The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Cured Lamb Loin with Fresh Turmeric

Advertisement

Ingredients

½ cup salt

½ cup sugar

1 small lamb loin

large piece of fresh turmeric, peeled

1 large beet, cleaned and shaved

3 radishes, cleaned and shaved

Chickweed and begonia flowers to garnish

Directions

 

  1. Combine salt and sugar in small bowl. Stir until well mixed.
  2. Rub loin with the salt and sugar mixture until completely coated, and then place in shallow dish.
  3. Place in refrigerator and allow to cure for 1 day.
  4. On day 2, rinse lamb and let dry.
  5. Preheat oven to 400 degrees.
  6. Roast lamb for 5 minutes until the outside has color but internal temperature is rare.
  7. Let cool. Thinly slice carpaccio-style.
  8. Slice off small piece of the turmeric root. Shave and set aside.
  9. In medium pot, boil remainder of turmeric root in salted water until tender.
  10. Place in blender, and blend boiled turmeric until smooth. Refrigerate until chilled.
  11. To serve, arrange shaved lamb carpaccio-style on large plate. Place the shaved beets, radishes and fresh turmeric over the cured lamb. Add a few dots of turmeric puree around the plated lamb. Finish with chickweed and begonia flowers.
Print Recipe