Lamb Breast with Cayenne & Cumin, Grilled Romaine Lettuce & Fresh Corn Spread

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.

Print Recipe
Servings
4servings
Servings
4servings
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Corn spread
Pickled turnip
Vegetable garnish
Servings: servings
Units:
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.
To make corn spread:
  1. 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.
To make the pickled turnip:
  1. Vacuum pack the turnip in pickling liquid, enough to cover, and leave to marinate for a day.
To prepare the vegetable garnish:
  1. 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.
  2. 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.
To assemble:
  1. Place the lamb, greens and turnips onto a serving plate. Squeeze a dollop of corn spread and serve.

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