About the Dish
Recipe by: Chef Felix Chong (Singapore), Taku Tabuchi (Japan), Yukari Miyajima (Japan), Hee Eun (Korea), John Lee (Canada)
- 500g Lamb leg
- 400g Butternut Squash, pureed
- 100g Spinach, pureed
- 50g Red onion
- 2 tbls Dill
- 2 tbls Italian parsley
- 1 Tomato
- 100g Broccoli stick, broiled
- Rocket and flowers, appropriate amount
Roasting the lamb leg
De-bone the leg of lamb and portion into 150 to 160 grams each.
Season with salt and pepper.
Heat up a non-stock pan and roast the lamb all sides evenly.
Lastly add in unsalted butter with rosemary, thyme and garlic and butter basted the steak.
Set aside with aluminum foil, wrapped up and allow it to rest for 5 to 10 minutes before slicing it up.
Remove the skin and de-seed the butternut.
Cut them into chunks, place it in a pot with water and bring to boil and simmer down.
Once cooked, puree them with Vitamix blender, gradually add in olive oil and butter while blending it. Season to taste.
Blanch the spinach and Italian parsley in salted water for 10 seconds and plunge them into the ice water bath to cool down and retain the color. Blend with Vitamix blender till fine. Season to taste.
Tagliata the lamb and lay them on the side of the plate, garnish with the purees, micro cresses, edible flower, dill, radishes & arugula. Drizzle with extra virgin olive oil and maldon sea salt.