Lamb Steam Buns with Asian Chimichurri
Serves 10 - 12
Cook Time: 16 - 25 minutes
- 1½ lbs. lamb loin
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 32 Asian Steam Buns
- 2 cups Asian Chimichurri
- 3 green onions bunches, charred on Evo grill and roughly chopped
- 2 cilantro bunches, roughly chopped
- 2 Thai Bird’s eye chili, chopped
- 1⁄2 cup shallots, ﬁnely minced
- 1⁄3 cup olive oil
- 3 tbsp. garlic, ﬁnely minced
- 2 tbsp. ginger, ﬁnely minced
- 2 tbsp. Sushi vinegar (or use rice vinegar and sugar)
- 1½ tbsp. sesame oil
- 1½ tbsp. soy sauce
- 1 tbsp. lemon juice
- 1 tbsp. Gochugaru (Korean red pepper ﬂakes)
Heat the Evo grill to medium-high. While Evo is heating up, trim lamb loin(s) removing any silver skin and season both sides with salt and pepper. Once Evo is preheated add a light amount of oil where you plan to cook the lamb loins. Sear lamb loins for 3 to 5 minutes each side. Once seared, remove the lamb loins and allow to rest for at least 10 to 15 minutes. While lamb is resting set up a steamer basket over a pot with approximately 1-in. of water. Add steam buns to steamer basket, place lid on top and cook on high heat. Once water is boiling, steam buns will only need another minute. Turn off heat and remove lid on pot.
Slice lamb loins thinly on a bias. Remove a steam bun from steamer and open creating a pocket. Add about 3 slices of lamb into the steam bun. Add 1 tablespoon of Asian Chimichurri and close steam bun. Continue the same process for all remaining steam buns.
Recipe from Evo.