Frenched Lamb Rack

SAVORY

Aug 4

Lumina Lamb, Smoked Ganjang Jus, Gochujang Mushrooms, Dashima Powder

Chef Mark Nobello of Atoboy | New York

“Jeyuk bokkeum is a spicy gochujang stir fry. At Atoboy, we wanted to pair the spicy sauce with an umami jus. We use a lot of chives to compliment the gaminess of the lamb that is typically known to Koreans. The dish is spicy, smokey, and umami-forward.” — Chef Mark Nobello

INGREDIENTS

Dashima Powder:
32 grams dashima
10 grams perilla powder
8 grams sumac

Ganjang Jus:
Lumina lamb rack (saddle and rack trimmed, separated and reserved, fat cap removed and reserved)
Kosher salt
Neutral oil
140 grams soju
2 kilograms double chicken stock
900 grams veal demi glace
800 grams jus
200 grams onion
80 grams whole garlic
80 grams jin ganjang

Smoked Ganjang Jus:
5 grams smoked vinegar
1 gram xanthan gum

Gochujang Sauce:
1.2 kilograms corn syrup
1 kilogram gochujang
300 grams jin ganjang
300 grams granulated sugar
120 grams gochugaru
50 grams Yondu umami seasoning
45 grams kosher salt
12 grams ground black pepper

Gochujang Mushrooms:
500 grams mushrooms
100 grams scallions
160 grams julienne onion
Kosher salt
100 grams Chinese chives

Lamb Rack:
Kosher salt

To Assemble and Serve:
Flaky sea salt
Perilla oil

METHOD

For the Dashima Powder:
Heat oven to 325°F. Place dashima on a sheet tray and roast 10 minutes. Let cool, then transfer to a blender with perilla powder and sumac. Pulse until a fine powder is achieved. Pass through a fine mesh sieve, transfer to an airtight container, and reserve.

For the Ganjang Jus:
Heat oven to 400°F. On a sheet tray, generously season 500 grams reserved lamb rack trimmings with salt and oil. Roast lamb trimmings in the oven until golden brown. Transfer to a stockpot. Deglaze sheet tray with soju and transfer oils to the stockpot. Over medium-high heat, add all remaining ingredients and bring mixture to a boil. Once boiling, reduce heat and simmer until liquid is reduced by half, stirring occasionally to prevent scorching. When consistency is nappe, strain and reserve.

For the Smoked Ganjang Jus:
In a blender, add 800 grams Ganjang Jus and smoked vinegar. Blend on high speed, then slowly stream in xanthan gum. Taste and adjust seasoning as needed. Transfer to a squeeze bottle and reserve.

For the Gochujang Sauce:
In a mixing bowl, whisk together all ingredients until smooth. Set aside.

For the Gochujang Mushrooms:
In a saucepan over medium heat, sauté mushrooms, scallions, onions, and 240 grams Gochujang Sauce. Season with salt. Once vegetables are tender and cooked through, remove from heat and stir in chives. Set aside.

For the Lamb Rack:
Let reserved lamb rack sit 1 hour at room temperature. Once tempered, season generously with salt. Heat oven to 400°F. In a sautépan over high heat, sear reserved fat cap until rendered. Drain excess fat from the pan. Add seasoned rack to the pan and sear meat on all sides. Let rest 4 minutes. Transfer to a sheet tray and roast 4 minutes in the oven. Let rest additional 4 minutes. The internal temperature of the lamb should be approximately 145°F. Once cooled, weigh lamb and slice 100 grams into 6 equal portions. Set aside.

To Assemble and Serve:
Arrange 70 grams Gochujang Mushrooms across the bottom of a serving plate. Shingle Lamb Rack on top of the Gochujang Mushrooms. Sprinkle Lamb Rack with sea salt. Spoon Smoked Ganjang Jus around the Lamb Rack followed by a drizzle of perilla oil. Finish with a dusting of Dashima Powder.

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