Coming soon, the Recipe Page here at the Takedown will feature all the recipes from your favorite Takedown chefs! In the meantime, I’ll randomly throw these up in the blog!
Here, in Noah B’s own words – is his recipe for his Lamb Negi Mak – which makes zero sense till you see it and love on it.
pic by djwerdna
1. Trim Leg of lamb and render fat, reserve grease for later.
2. Separate muscles and trim fat and silver skin and tough parts.
3. Cut thin strips of lamb (about 6″ long) and pound thinner between
two pieces of plastic wrap, around 1/16 of an inch or thinner.
4. Take scallions and from each scallion strip off the green parts and
trim the green parts to length (about three per roll)
5. Layer strips of lamb on a piece of plastic wrap to make
approximately a 6″x6″ mat of lamb.
6. Place the scallions perpendicular to the strips on the mat at the
end of of the mat where you will begin rolling
7. Roll up the rolls in the direction of the strip and tie up with
cooking string where the strips overlap and where needed
8. Prepare marinade 1 part mirin to 1.5 parts low sodium tamari with
about sugar to taste
9. Marinade rolls for at least half an hour, the meat should get
considerably darker.
10. Heat up a heavy pan and add in enough of the reserved Lamb grease
to coat the pan.
11. Cook rolls to desired level of cooked (generally more well than
you would eat beef)
12. pour the marinade into the pan reduce till it is thick and syrupy
13. Chop up some mint and mix with Sheeps milk yogurt (any yogurt
could be used, by the high fat creamy nature of sheeps milk is very
nice)
14. cut strings and slice rolls to a desired thickness.
15. Poor over the reduced marinade and serve with Mint yogurt
