About the Dish
Recipe by: Chefs Eddie Goh (Singapore), Peter Smith (Singapore), Jung Hyun Lee (Korea), James Eddington (Canada)
Ingredients
- Rolled rack of lamb
- 2tbsp Rice Powder
- 2tbsp Perilla Seed Powder
- 1tsp Salt
- 2 cups Lamb Stock
sauce
- 1tsp Garlic
- 1tsp Spring Onion
- 3tbsp Soya Sauce
- 1tbsp Sugar
- 1tsp Sesame Oil
- 1 pinch Pepper
Directions
-
1
Combine the ingredients for the sauce and fill it inside the lamb. Roll then tie.
-
2
Pan sear the rolled lamb 5 mins per side on medium heat. Let it rest for 10 mins. Slice and serve.
-
3
Boil the lamb stock with rice powder. Add in the perilla seed powder and salt, and stir for 10 mins on medium heat or until the mixture thickens.