Malaysian-Barbecued Lamb Breast | Saveur

Ingredients

• 1 Tbsp. cumin, toasted
• 2 Tbsp. coriander seed, toasted
• 1 bunch cilantro stems, roughly chopped
• 2 Tbsp. dry Thai chile, toasted
• 5 cloves garlic, smashed, plus 2 whole cloves
• 1⁄2 cup sugar
• 1 cup salt
• 1 gallon water
• 3 racks lamb breast
• 1 (250-ml.) bottle, cincalok (fermented shrimp)
• 15 fresh Thai chiles, sliced thin
• 1 shallot
• 1 cup white wine
• 3 oz. lemon juice
• 2 egg yolks
• 2 oz. cincalok
• 10 cloves garlic, roasted
• 20 oz. olive oil
• Salt, to taste