Lambassador of Australian Lamb

Grilled Australian Lamb Skewer in local Japanese Sauce

With Sauteed Marinated Vegetables and Indian Spice Onion Jam. The brilliant cooking cultures are showcased in this recipe with the use of ingredients special to each country - see a new dish style evolving right before you!

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

  • 400g Lamb
  • 100ml Japanese sauce
  • 100g Sweet potato, cubed
  • 100g Carrot, cubed
  • 100g Kipfler potato, cubed
  • 100g Red onion, thinly sliced
  • 10g Indian spice herb

For Garnishing:

  • 10g Rocket salad
  • 10g Arugula salad
  • 10g Beetroot

Directions

  1. 1

    Cut the lamb into small pieces suitable for skewing.

  2. 2

    Cut the sweet potato, carrot, kipfler potato into bite sized cubes.

  3. 3

    Marinate the vegetables in Japanese sauce and saute till fragrant.

  4. 4

    Thinly slice the red onion and mix with the Indian spice herb.

  5. 5

    Put the lamb meat onto skewers and grill over hot flame.

  6. 6

    Drizzle with the marinated vegetable sauce over the grilled meat.

  7. 7

    To serve, place the grilled skewers, marinated vegetables on a plate and garnish with rocket salad, arugula salad and beetroot.