from Chef Justin Burdett of Local Provisions in Asheville, North Carolina
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
Combine salt and sugar in small bowl. Stir until well mixed.
Rub loin with the salt and sugar mixture until completely coated, and then place in shallow dish.
Place in refrigerator and allow to cure for 1 day.
On day 2, rinse lamb and let dry.
Preheat oven to 400 degrees.
Roast lamb for 5 minutes until the outside has color but internal temperature is rare.
Let cool. Thinly slice carpaccio-style.
Slice off small piece of the turmeric root. Shave and set aside.
In medium pot, boil remainder of turmeric root in salted water until tender.
Place in blender, and blend boiled turmeric until smooth. Refrigerate until chilled.
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.