Recipes Grilled Lamb with Radicchio and Black-Olive Oil Be the first to rate & review! Sang Yoon's place, Father's Office, features these spicy lamb cubes on skewers. More Amazing Lamb Recipes By Sang Yoon Sang Yoon Sang Yoon is a French-trained Korean-American chef known for his trailblazing Los Angeles gastropub Father’s Office, famous for its proprietary Office Burger. He is also the proprietor of the modern Southeast Asian fine-dining restaurant Lukshon and California-inspired yakitori restaurant Two Birds/One Stone. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients 1/2 cup kalamata olives, pitted 1/3 cup plus 1/4 cup extra-virgin olive oil, plus more if needed 1 teaspoon minced garlic 1/2 teaspoon finely chopped rosemary 1 teaspoon finely grated lemon zest 1 teaspoon sherry vinegar 1 large head radicchio, quartered 1 tablespoon minced shallot 1/4 teaspoon finely chopped thyme Salt and coarsely cracked pepper 2 teaspoons ground cumin 2 teaspoons sweet paprika 1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes Directions In a blender, combine the olives with 1/3 cup of olive oil and puree. Add the garlic, rosemary, lemon zest and vinegar and puree. If the black-olive oil is too thick, add a little more olive oil. Light a grill or preheat a grill pan. Brush the radicchio with 1 tablespoon of the remaining oil and grill over high heat, turning, until wilted, 5 minutes. Transfer to a bowl and toss with 2 tablespoons of the oil, the shallot and thyme. Season with salt and pepper; keep warm. In a bowl, mix the cumin, paprika and the remaining 1 tablespoon of oil. Add the lamb; turn to coat. Season with salt and pepper. Grill over high heat until medium rare, 2 minutes per side. Transfer to a plate; let stand for 5 minutes. Thread each lamb cube onto a small skewer or sturdy toothpick. Arrange the radicchio on a platter, top with the lamb and serve with the black-olive oil. Suggested Pairing A spicy red contrasts with the smoky lamb and balances the salty olives and slightly bitter radicchio. Look for a berry-flavored Zinfandel. Rate it Print