• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

The combination of cayenne and cumin brings out the heat in this dish, but certainly adds a certain depth to it. Lamb lovers will appreciate the plating and flavours of this dish.

This recipe was first published in Flavours.

Recipe Ingredient

  • 1.5kg lamb breast, trimmed of fat
  • 8 cloves garlic, crushed
  • 5 sprigs thyme
  • 3/4tsp black pepper
  • 14g sea salt
  • 10g cumin seed, toasted
  • 5tbsp Cayenne
  • Corn spread
  • 10 sweet corn cobs
  • salt to taste
  • Pickled turnip
  • 227g turnip, sliced thinly
  • pickling liquid
  • Vegetable garnish
  • 30g beancurd, fermented
  • 25g tahini
  • 8 baby romaine lettuce
  • 1tsp oil
  • 40 stalks choy sum
  • 100ml chicken stock
  • salt to taste

Instructions

    To prepare lamb:
  1. Marinate the lamb with the garlic, thyme, pepper and 12g of salt, for 8 hours. sous vide the lamb in a 62°C water circulator for 12 hours. Then, cut the meat into strips and grill over a charcoal grill till brown.
  2. Blend the remaining ingredients into a powder and sift, then sprinkle on the lamb.
  3. To make corn spread:
  4. Remove kernels and blend. Then, strain through a cloth, squeezing to extract as much juice as possible. Warm the mixture at 75°C in a pot, stirring constantly. Once it begins to solidify (like a pudding), pass it through a drum sieve. To serve, warm the corn spread and season with salt.
  5. To make the pickled turnip:
  6. Vacuum pack the turnip in pickling liquid, enough to cover, and leave to marinate for a day.
  7. To prepare the vegetable garnish
  8. Blend the bean curd and the tahini into a paste. Cut the lettuce into half lengthwise and sear on a pan without oil till slightly charred. Remove from heat and spread with bean curd mixture.
  9. Heat the oil in a pan and sauté the choy sum for a few minutes. Then, add a quarter of the stock. Continue doing this till the stems are cooked, then season with salt.
  10. To assemble
  11. Place the lamb, greens and turnips onto a serving plate. Squeeze a dollop of corn spread and serve.

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