By Saw Han Hun
Serves 4
Nut Crust
30ml milk
30g chopped, roasted,macadamia
30g chopped dried fig
20g roasted chopped pistachio
10g chopped fresh thyme
10g chopped garlic
250g brioche dough
4 x 120g lamb
Mirin Sauce
50ml red wine
50ml lamb demi-glace
30ml mirin
25g duck liver trimming
Citrus Salsa
10g orange segment
10g grapefruit segment
10g pomelo segment
10g lemon segment
5g chopped coriander
Turmeric Vegetable Stew
5g chopped shallot
5g chopped fresh turmeric
10g chopped garlic
20g lotus roots, thick sliced
10g baby carrot, peeled, thick sliced
5g mustard seeds
50ml chicken stock
100ml coconut milk
salt & pepper, to taste
16 asparagus spears, sliced
10g red capsicum, seeded, sliced
Yam Cake
200g yams, peeled, diced
10g chopped garlic
10g dried cepe mushroom, soaked, sliced
5g crispy shallot
10 bacon crisp slices
5ml sesame oil
50g semolina
100ml fresh cream
salt & pepper, to taste
For the Nut Crust:
Place milk with chopped nuts, figs, thyme and garlic in a bowl and mix well. Set aside.
Cut the brioche dough in 4 pieces and lay flat on a working surface. Divide the nut mixture into 4 equal portions and spread nut mixture on each brioche sheet. Place the lamb on the upper end of the sheet and roll into a cylinder. Keep in the refrigerator until use.
For the Mirin Sauce:
Simmer the red wine slowly until it’s reduced to one-third of its volume. Then add demi-glace, mirin and duck liver trimming and continuing to simmer until it is reduced again to one-third of its volume. Strain through a fine sieve
For the Citrus Salsa:
Cut all the fruits into smaller pieces and pour the prepared mirin sauce over it and marinate, set aside until use.
For the Turmeric Vegetable Stew:
Saut? the chopped shallot, turmeric and garlic in a deep pot until fragrant. Add in lotus root, carrot and mustard seeds and stir-fry until well mixed. Add in chicken stock and coconut milk and continue to simmer until vegetable is half cooked. Adjust seasonings, then add asparagus and capsicum, covered and simmer until all the vegetables are cooked.
For the Yam Cake:
Steam the yam in a prepared steamer for 5 to 10 minutes until soft. Remove and add salt to the yam and with a fork mash until a paste is formed. Set aside.
Saut? garlic in a pan until fragrant; then add mushroom, crispy shallot, bacon and sesame oil, keep sauteing until well mixed. Then add the mashed yam, cream and semolina and mix until it binds well. Shape yam mixture into moulds, un-mould and pan-fry with some cooking oil until brown.
For the Crusted Lamb:
Remove the lamb roll from the refrigerator and roast in a preheated oven at 260 C for 5 to 8 minutes.
To Serve:
Slice each Crusted Lamb roll into 2 pieces and serve with Citrus Salsa, Turmeric Vegetables Stew and Yam Cake.