For a quite mix of colors along with tastes, Sang Yoon lays pieces of cumin-spiced lamb on a bed of jicama, carrot and lettuce. “Lamb experienced with cumin is extremely Indian, along with Sichuan and Yunnan. No one in Asia would serve lamb on a salad; that’s simply me being Californian,” Yoon says.
Plus: F&W’s Ultimate Beer Guide
More Substantial Salads
How to Make It.
Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature level for 10 minutes.
Meanwhile, in a bowl, integrate the vinegar, honey, mustard and the staying 1 teaspoon of cumin. Blend in the 1/4 cup of oil and season with salt and white pepper.
Grill the lamb over moderate heat, turning a few times, till charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.
In a big bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil and jalapeños. Include the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the pieces on the salad. Garnish with the cilantro and basil sprigs and serve.
The perfect pairing for the luscious meat: a huge Trappist ale like Chimay Blue.