Dirty Bab Recipe

Marinate

Pat lamb chump steaks dry. In a bowl combine 2 tbs olive oil, minced garlic, smoked paprika, ground cumin, sea salt and black pepper. Rub marinade evenly over both sides of the steaks. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Chargrill to medium

Remove steaks from fridge 20 minutes before cooking to come to near room temperature. Preheat a grill or heavy cast-iron pan over high heat until very hot. Brush excess marinade off steaks. Sear steaks 3–4 minutes per side for medium (internal temperature 60–63°C / 140–145°F), turning once only. If using a grill, get good char marks and move to slightly cooler zone if necessary to avoid over-charring. After searing, rest steaks for 6–8 minutes tented with foil; place 1 tsp butter on each steak to melt as it rests.

Prepare potatoes

Cut peeled potatoes into 1cm (⅜ in) thick batons. Rinse in cold water until water runs clear to remove starch, then dry thoroughly with a clean towel. If using cornstarch, lightly dust fries with the 2 tsp cornstarch and toss to coat evenly.

First cook (blanch)

Heat vegetable oil in a deep saucepan or fryer to 150°C (300°F). Cook potato batons in batches for 4–5 minutes until just tender but not coloured. Remove with a slotted spoon and drain on a wire rack or paper towel. Let cool to room temperature (can refrigerate briefly).

Second cook (crisp)

Heat oil to 190°C (375°F). Fry potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 2 tsp fine sea salt. Keep warm in an oven at 90–100°C if needed while finishing steaks.

Place thin cucumber slices in a bowl or jar. In a small saucepan warm white wine vinegar, water, caster sugar and ½ tsp salt just until sugar dissolves. Pour hot brine over cucumbers, add dill or mint if using, and let cool to room temperature. Refrigerate at least 15 minutes (30 minutes recommended) before serving. Keep chilled until plating.

Finely chop parsley and oregano (or pulse briefly in a food processor). Combine chopped herbs with minced garlic, red wine vinegar, red pepper flakes, sea salt and black pepper. Slowly whisk in 60 ml olive oil until emulsified. Taste and adjust salt, vinegar or oil. Let sit 10–15 minutes to allow flavors to meld.

In a small bowl combine 60 ml red chilli sauce with sambal oelek, honey and lime juice. Stir in the finely chopped fresh red chilli for texture and extra heat. Taste and adjust honey (sweetness) or sambal (heat) as desired. Keep at room temperature until serving.

Rub the inside of a small heavy saucepan or fondue pot with the cut side of the halved garlic clove. Pour in the white wine and warm over low heat (do not boil). Toss grated gruyère and emmental with 1 tsp cornstarch to prevent clumping. Gradually add small handfuls of the cheese to the warm wine, stirring constantly in a figure-eight motion until melted and smooth. Add lemon juice, nutmeg and black pepper. Keep warm over very low heat or in a fondue pot until serving. If too thick, loosen with a splash of warm wine; if too thin, add a little more grated cheese.

Slice rested lamb chump steak across the grain into 6–8 slices per steak. On each plate arrange a generous portion of double-cooked fries, a small mound of pickled cucumbers, and a spoonful of chimichurri. Fan sliced lamb next to the fries. Spoon the double chilli sauce alongside or drizzle over part of the steak for a spicy kick. Place warm fondue sauce in a small ramekin on the side for dipping. Garnish with chopped parsley and serve with lemon wedges.