Toasted Sansho & Urfa Chile-Cured Lamb Loin with Smoked Eggplant Purée

Instructions

1. 1

   In a small mortar or spice grinder, pulverize 1.5 tsp sansho peppercorns, 1 tbsp Urfa Biber chile flakes, 1.5 tsp coarse sea salt, 1 tsp turbinado sugar, and 1 tsp toasted cumin seeds into a coarse spice cure. Rub the mixture thoroughly over all sides of 1.5 lbs boneless lamb loin. Transfer the lamb to an uncovered plate lined with a wire rack and let it cure at room temperature for 20 minutes.

   6 min

   Tip: Dry-curing draws moisture to the meat's surface, dissolves the salt, and pulls deep seasonings back into the muscle fibers while slightly denaturing proteins so they retain juices during searing.

2. 2

   Set your oven broiler to high with the rack 4 inches below the heating element. Arrange 1 lb Japanese eggplants directly on a rimmed baking sheet. Broil, turning with tongs every 3 to 4 minutes, until the skins are deeply blackened and blistered, and the flesh completely collapses and softens.

   12 min

   Tip: Don't fear the char! That blackened skin infuses the interior pulp with an incredible natural wood-smoke aroma without needing an outdoor grill.

3. 3

   Transfer the charred eggplants to a cutting board. Once cool enough to handle, slit them open lengthwise and scoop the tender, steamy pulp out with a spoon directly into a blender or food processor, discarding the charred bitter skins. Add 2 tbsp white miso, 1 tbsp mirin, 1 tsp toasted sesame oil, 2 tbsp unsalted butter, and 1/4 tsp kosher salt. Blend on high until completely glossy and velvet-smooth. Taste, adjust salt if needed, and keep warm.

   6 min

   Tip: Emulsifying room-temperature butter into hot eggplant flesh gives the purée a luxurious, glossy French sheen that holds its shape under the sliced meat.

4. 4

   Use paper towels to firmly blot the cured lamb loin completely dry on all surfaces; removing surface moisture guarantees a crust instead of steam. Heat a heavy cast-iron skillet over high heat until smoking, then add 1 tbsp avocado oil. Lay the lamb loins into the sizzling pan and sear without moving for 2 minutes per side (about 6 to 8 minutes total), rolling them onto their edges until a deep mahogany spice crust develops and the core hits 125°F to 130°F for medium-rare. Transfer to a cutting board to rest.

   10 min

   Tip: Let the lamb rest for a full 6 minutes before slicing. Resting allows the muscle fibers to relax and reabsorb all those rich, spice-infused juices.

5. 5

   Lower the skillet heat to medium. Drop in 1 medium shallot and sauté in the residual lamb fat for 1 minute until fragrant. Pour in 1/4 cup junmai sake, scraping up all the sticky, caramelized fond from the bottom of the pan. Add 1/2 cup unsweetened tart cherry juice and 1.5 tbsp tamari. Simmer vigorously until reduced by two-thirds into a syrupy glaze, about 3 minutes. Remove the pan from heat and vigorously swirl in the remaining 1.5 tbsp chilled unsalted butter until mounted into a rich, lustrous jus.

   6 min

   Tip: Swirling cold butter into the reduction off the heat creates a stable emulsion, mellowing the sharp fruit acid and coating the palate.

6. 6

   Carve the rested lamb loins across the grain into 1/2-inch thick medallions. Spoon a generous swish of the warm smoked eggplant purée across each of four warmed plates. Fan the rosy lamb slices over the purée, spoon the glossy tart cherry-sake jus over and around the meat, and finish with 4 leaves fresh shiso leaves and 1 tsp toasted white sesame seeds.

   5 min

   Tip: Always slice across the grain for maximum tenderness, exposing that gorgeous rosy pink gradient from the fast, aggressive sear.