T-Bone Lamb with grilled napa cabbage and radicchio in seasoned yogurt sauce

In this recipe, lamb is elevated to a new level of flavor and sophistication when combined with Napa cabbage and radicchio. The juiciness and tenderness of the lamb meat are accentuated by the contrast offered by Napa cabbage and radicchio, creating a delightful and surprising harmony. Get ready for a memorable culinary experience where each bite is a celebration of the best flavors in cuisine.

Ingredients:

• 2 units of T-Bone lamb from Estância 92
• ½ small napa cabbage
• 1 small radicchio
• 1 tablespoon of soy sauce (shoyu)
• 1 tablespoon of teriyaki sauce (tarê)
• 1 teaspoon of crushed red pepper flakes
• 2 tablespoons of finely chopped mint
• salt to taste
• ground white pepper to taste
• 1 cup of plain yogurt
• 3 tablespoons of olive oil

Instructions:

Season the lamb T-Bones, Napa cabbage leaves, and radicchio with salt and ground black pepper to taste and set aside. In a bowl, combine the yogurt, a pinch of salt, crushed red pepper flakes, mint, and a tablespoon of olive oil, mixing gently. Set aside.

Heat a medium non-stick skillet over medium heat. Add the remaining olive oil and sear the lamb T-Bones for about 1 minute on each side, being careful not to overcook them as they are small.

In the same skillet, after removing the meat, add the soy sauce and teriyaki sauce, then add the Napa cabbage and radicchio, keeping the leaves intact, to brown and wilt them slightly.

Serve the T-Bones over the yogurt sauce prepared earlier, accompanied by the sautéed vegetables. Serve immediately.