About the Dish
Recipe by: Chefs Jason Manson (Malaysia), Ali Ghzawi (Jordan), Chris Choi (Korea), Saher Shaikh (UAE), Haruto Sekizawa (Japan), Shankar Noguchi (Japan)
- 150g Lamb loin, pan seared
- 50g Carrot and pear gel for braising
- 20g Carrots, pickled
- 30g Dukkah crumble for roasting
Sear the lamb loin in a hot pan.
Cut up the pickled carrot and set aside with the pear gel for braising.
Press the lamb loin into the dukkah and turn to coat on both sides.