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

Name: Seared Australian Lamb Loin with Apricot Carrot Jelly, Dukkah Crumble served with Lamb Jus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 150g Lamb loin, pan seared; 50g Carrot and pear gel for braising; 20g Carrots, pickled; 30g Dukkah crumble for roasting

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.

Course: Main
Cuisine: Middle Eastern
Preparation: 30 Minutes
Cooking Time: 15 Minutes
Cooking Style: Pan Fry
Lambassador Collaborations 2022

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

Sear the lamb loin in a hot pan.
2

Cut up the pickled carrot and set aside with the pear gel for braising.
3

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

Lambassador Collaborations 2022

Combining rich cooking cultures spanning across the globe, the result are dishes filled with international flavours that surprise and delight the palette. It was a busy day of cooking, filming and media for our Labassadors as they execute great harmony and teamwork to create signature dishes inspired from their regions.