Serves 1
180g lamb chop (approximately 2 chops)
1 chopped orange, zest, dried
Marinade
2 teaspoons soy sauce
2 teaspoons mirin
2 teaspoons oyster sauce
2 tablespoons sesame oil
1 tablespoon chopped garlic
1 tablespoon minced ginger
1 teaspoon toasted white sesame seeds
1 teaspoon fresh red chilli, seeded & chopped
2 tablespoons chopped coriander leaves & stalk
salt to taste
Vegetables
10g Japanese shimeiji mushrooms
1 tablespoon olive oil
Cut into round or diamond shapes
10g kailan flowers
20g green zucchini
5g red capsicum
5g yellow capsicum
10g carrots
10g leeks
salt & pepper to taste
Beetroot Quenelles
50g beetroots and potato (peeled and cut into cubes)
2 tablespoons whipping cream salt to taste
Mix all marinade ingredients together. Use half of the quantity to marinade the lamb chop for 2 hours (in advance). Keep the other half for making the sauce.
Blanch the vegetables, al dente in salted boiling water. Take the vegetables out and put in ice water for 2 minutes (to prevent the vegetables from cooking further). Drain and leave aside.
Cook potato and beetroots in separate salted boiling water until soft. Drain, then process it in a blender, adding cream gradually. Lastly adjust seasoning and transfer to a pot.
Using a non-stick pan, brown the lamb chops over high heat. Dust some orange zest on the lamb, then put on a baking tray and bake in a pre-heated oven at 160°C for 3 minutes or until desired doneness.
Using the remaining juices from the frying pan, add in the other half of the lamb marinade and let it boil.
Grill the blanched vegetables and heat up the mashed beetroot.
Put the grilled vegetables and the kailan flowers at the base with the beetroot quenelles by the side, then cut lamb chop and place it on top of vegetables. Pour the sauce around it. Garnish with coriander sprigs and lotus chips.