Japan (EN)

Seared Australian Lamb Loin with Apricot Carrot Jelly, Dukkah Crumble served with Lamb Jus

Enjoy the sweetness of the unique apricot carrot jelly in this recipe as it brings out the robust notes in the Australian lamb loin with a crunch of Dukkah crumble.

About the Dish

Recipe by: Chefs Jason Manson (Malaysia), Ali Ghzawi (Jordan), Chris Choi (Korea), Saher Shaikh (UAE), Haruto Sekizawa (Japan), Shankar Noguchi (Japan)

Ingredients

  • 150g Lamb loin, pan seared
  • 50g Carrot and pear gel for braising
  • 20g Carrots, pickled
  • 30g Dukkah crumble for roasting

Directions

  1. 1

    Sear the lamb loin in a hot pan.

  2. 2

    Cut up the pickled carrot and set aside with the pear gel for braising.

  3. 3

    Press the lamb loin into the dukkah and turn to coat on both sides.