Banana Leaf-Wrapped Lamb
Spiced American Lamb Shoulder, Tamarind Jus, Marinated Onions, Pickled Cucumbers, Little Gem Lettuce
Chef Tajeh Porter of Nura | Brooklyn, NY
“We use a lot of lamb at Nura, specifically American lamb. The marbling is beautiful, and the flavor is milder and less gamey, which is both my personal preference and that of our diners. This dish is inspired by Korean BBQ—heavily spicing the American lamb and eating with your hands. Like many people, I enjoy eating in groups and sharing dishes, and this is a great dish for that. We experiment with a variety of spices at Nura, and for this dish, the flavors lean Middle Eastern, which pairs beautifully with the American lamb” — Chef Tajeh Porter
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Spice Rub:
Yield: 1½ cups
35 grams black peppercorns
30 grams Aleppo pepper
20 grams cumin seeds
15 grams coriander seeds
4 pods green cardamom
2 sticks cinnamon
2 limes, dehydrated
Lamb Shoulder:
Yield: 5 pounds
5 pounds boneless American lamb shoulder
Kosher salt
Confit Garlic:
Yield: 1 cup
2½ cups canola oil
1 cup peeled garlic
Marinated Onions:
Yield: 2 cups
2 red onions, thinly sliced
60 grams extra virgin olive oil
20 grams rice vinegar
10 grams kosher salt
10 grams sumac
2 grams dried mint
Pickled Cucumbers:
6 Persian cucumbers, halved lengthwise
¼ cup rice vinegar
2 grams Aleppo pepper
2 grams granulated sugar
3 grams kosher salt
Roasted Lamb:
Banana leaves, cleaned
Tamarind Jus:
½ cup tamarind purée
Juice of 1 lime
Kosher salt
To Assemble and Serve:
Yield: 1 serving
4 grams chopped dill
Little gem lettuce
METHOD
For the Spice Rub:
In a sauté pan over medium heat, add peppercorns, Aleppo pepper, cumin, coriander, cardamom, and cinnamon. Toast until spices are fragrant. Transfer to a spice grinder with dehydrated limes. Pulse until a fine powder is achieved. Set aside.
For the Lamb Shoulder:
Place lamb on a clean work surface and generously season with salt followed by desired amount Confit Garlic and Spice Rub. Transfer to an airtight container and refrigerate overnight.
For the Confit Garlic:
In a saucepan over medium heat, add oil and garlic. Cook until garlic is golden brown and tender, stirring occasionally to prevent garlic from sticking to the bottom of the pot. Strain mixture and transfer garlic to a blender. Purée until smooth. Transfer to an airtight container and refrigerate.
For the Marinated Onions:
In a mixing bowl, combine all ingredients. Cover and refrigerate.
For the Pickled Cucumbers:
In a mixing bowl, combine cucumbers, vinegar, Aleppo pepper, sugar, and salt. Cover and refrigerate.
For the Roasted Lamb:
Heat oven to 375°F. Lay banana leaves flat on a clean work surface. Place marinated Lamb Shoulder in the middle of the banana leaves, making sure there are no gaps. Wrap in aluminum foil and transfer to a roasting pan. Roast 3½ hours, or until lamb is cooked through and fork-tender. Remove aluminum foil. Strain, reserving braising liquid. Pick lamb shoulder and set aside.
For the Tamarind Jus:
In a mixing bowl, combine tamarind purée, lime, and reserved Roasted Lamb braising liquid. Taste and adjust seasoning with salt. Set aside.
To Assemble and Serve:
Add dill to Pickled Cucumbers. Set aside. Place desired amount Roasted Lamb on a serving plate. Spoon Tamarind Jus over top. Serve with desired amount Marinated Onions, Pickled Cucumbers, and lettuce.
