Grilled Lamb Slices with Caramelized Tomato Sauce

Recipe provided by Chef Jenny Dorsey

 

Ingredients

For the Marinated Lamb

  • 1.5lb American leg of lamb, sliced into ~3” long and ½” thick pieces

  • 30g onion juice (from 1 medium white onion that’s been grated)

  • 2 Tbsp olive oil (20g)

  • 1 tsp Korean chili flake

  • ½ tsp sweet paprika powder

  • ½ tsp ground ginger

  • 1 tsp urfa pepper powder

  • 1 tsp kosher salt

  • ¼ tsp fermented lime zest

Tomato Sauce

  • ½ cup olive oil

  • 1 small yellow onion, peeled, diced

  • 4 cloves garlic, peeled, minced

  • 3 roma tomatoes, diced

  • ¼ cup dry white wine

  • 2 Tbsp tomato paste

  • Kosher salt, to taste

  • Ground black pepper, to taste

  • Fish sauce, to taste

  • White sugar, to taste

  • ¼ cup chopped cilantro, for garnish (if desired)

  • 1 lime, cut into wedges (if desired)

 

Directions

Lamb

Pound lamb slices to ~1/4” thick by wrapping lamb in plastic wrap and pounding with a mallet.

Combine lamb with onion juice, olive oil, chili flake, paprika, ginger, urfa, salt, and lime. Let marinate 8 hours or overnight in refrigerator.

Remove lamb from refrigerator and let rise to room temperature, approximately 30 minutes.

Grill lamb on an outdoor grill, perforated grilling pan on stovetop (please make sure to turn on your fan!), or in the oven using the Broil function, until cooked to desired level of doneness. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Toss lamb with tomato sauce, and garnish with cilantro and lime wedges, if desired.

Tomato Sauce

Heat olive oil in a medium skillet over medium heat until slick and shiny. Add onion and garlic with a dash of salt. Reduce heat to low and cook, 20 minutes, until gently caramelized.

Increase heat to medium and add roma tomatoes. Let cook 2-3 minutes. Deglaze with white wine, and let cook 1 minute. Add tomato paste, and let cook another 2-3 minutes. Season with salt, black pepper, fish sauce, and sugar to taste.

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