Tea-Smoked Lamb Loin with Radish and Celery Salad

From: Chef Bill Kim, UrbanBelly, Chicago

2 cups salt
2 cups Szechuan peppercorns
3 lb. lamb loin
½ cup dried green tea
½ cup flour
½ cup white rice
½ cup sugar
2 lb. radishes
¼ lb. celery
1 cup lemon juice
2 cups vegetable oil
¼ cup garlic, minced
¼ cup shallot, minced
¼ cup fish sauce
to taste, gro

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