About the Dish
Recipe by: Chefs Sam Tuan (Vietnam), Thuan Tran (Vietnam)
Ingredients
Main
- 50g Lamb Tenderloin, minced
- 80g Lamb Shoulder, minced
- 10g Macadamia nut, finely chopped
- 10g Garlic, finely chopped
- 10g Shallot, finely chopped
- 1g Five-Spices powder
- 5 Big Betel Leaves
- Fish Sauce and pepper to taste
Crispy Lamb with Spring Onion
- 50g Lamb Shoulder, minced
- 25g Spring onion
- Salt to taste
Horseradish Cauliflower Puree
- 500g Cauliflower
- 250g Milk
- 1 Lemon worth juice and zest
- Horseradish, grated to taste
- Salt to taste
Fish Sauce Cured Lamb Eye of Loin
- 1pc Lamb eye of loin
- 10g Fish sauce
- 3g Garlic powder
Lamb Jus
- Lamb saddle, boned and trimmed
- 100g Shiitake mushrooms, halved
- 100g Onions
- 80g Celery
- 5g Thyme
- 100g Tomatoes
- 2kg Chicken stock
Directions
Main
-
1
Mix all the ingredients together to form a paste-like texture.
-
2
Wrap in betel leaves. Portion 25g of the paste mix per leaf.
Crispy Lamb with Spring Onion
-
1
Marinade lamb shoulder with salt.
-
2
Put onto a hot pan until meat is golden and crispy.
-
3
Add the spring onion and remove from the heat.
Horseradish Cauliflower Puree
-
1
Roast the cauliflower in the oven at 200℃ for 15 mins.
-
2
Add the milk and cook until soft. Blend to a puree texture.
-
3
Season with salt, lemon juice, lemon zest and horseradish.
Fish Sauce Cured Lamb Eye of Loin
-
1
Cure the loin in fish sauce for 5 mins.
-
2
Rub the meat with garlic powder.
-
3
Pan-sear the loin for 1 min on each side on a very hot pan.
Lamb Jus
-
1
Roast lamb saddle trimming and the vegetables until caramelized.
-
2
Add in chicken stock and thyme in the oven at 180℃ for 45 mins.
-
3
Strain through a fine colander and add salt to taste.