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.
- 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
- 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.
- Blend the remaining ingredients into a powder and sift, then sprinkle on the lamb.
- 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.
- Vacuum pack the turnip in pickling liquid, enough to cover, and leave to marinate for a day.
- 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.
- 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.
- Place the lamb, greens and turnips onto a serving plate. Squeeze a dollop of corn spread and serve.