Lamb Rendang

This slow-cooked lamb dish is fork-tender, rich with coconut milk made buttery and smooth in the process, and infused with the indescribably delicious layering of Indonesian flavors. Rendang is the sort of dish that unfolds as you eat it, inspiring a second helping, another sip of wine, and a long conversation with friends. Serve it with sides of sauteed greens and creamy polenta cooked with coconut milk and a bit of salt, and dressed with Indonesian sambal oelek, a ground chili sauce available at many grocers. Darren opened a light but earthy 2019 Beaujolais Château de Fleurie, which played beautifully with the burnished flavors of the rendang.

Ingredients

2.5-3# whole rack of lamb ribs
3 tbsp canola oil, divided
Kosher salt
Freshly ground black pepper
6 small shallots, peeled and sliced
6 garlic cloves, peeled and sliced
4 oz. fresh red chilies (such as fresnos, red jalapenos, bird’s eye chilies)
1 3” knob fresh ginger, peeled and sliced
3 stalks lemongrass, tender white parts only, smashed
2 tsp ground coriander
1 tsp ground cumin
2 tsp ground turmeric
½ tsp ground cardamom
1 tbsp palm sugar, or more to taste
3 makrut lime leaves
1 cinnamon stick
1 can full-fat coconut milk
1 tbsp tamarind juice

Instructions

To make the rendang paste, process shallots, garlic, chilies, ginger, and lemongrass until finely minced. In a medium saute pan over med-low heat, add 1 tbsp canola oil and add aromatic paste, spices, palm sugar, lime leaves, and cinnamon. Cook the spice paste for about 1 hour, stirring occasionally and allowing it to maintain a gentle sizzle as it deepens in color. Whenever the spice paste starts sticking to the bottom of the pan, add coconut milk a few tablespoons at a time to help dislodge the fond and continue stirring (use up all the coconut milk). By the end, the rendang paste should be deep brown in color and the coconut oil should have separated from the solids. Add tamarind juice. Allow paste to cool to room temp before using, or store in the fridge for up to 1 week.

Season lamb rack with kosher salt and black pepper. Heat a large cast iron pan or dutch oven on medium-high and add 2 tbsp canola oil. When oil just starts to smoke, place lamb rack fat side down in the pan. Turn heat down to med-low and allow fat to render and brown without burning, adjusting heat as necessary (at least 10-15 mins). Once the fat has rendered, sear the remaining sides until deeply browned. Remove rack from pan and place onto a sheet tray (cool and save lamb fat for another use). Coat rack generously in rendang paste, and roast at 350F for 15 minutes or until a thermometer probe inside reads 125F. Rest for 10 minutes before slicing. Serve over coconut milk polenta or jasmine rice, simply prepared vegetables (such as garlic scapes, spring onions, swiss chard), and plenty of sambal.

Story by Keith Recker / Photography by Vera Vandenbosch / Styling by Amy Ilias @thelavenderghost / Food by The Aviary