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| Medallion
of Victorian Lamb Wrapped in Sambal
Olek, Baked Eggplant and Rice Paper |
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Ingredients:
500 gm Victorian Lamb Loin, Chilled
¼ Teaspoon Salt
¼ Teaspoon Peppercorn, Black, Freshly Grounded
10 ml Peanut Oil
2 Eggplants
2 Tablespoons Sambal Olek
1 Clove Garlic
2 Pieces Rice Paper
800 gm Kumera
Spiced Tamarind Jus
1 Onion
2 Cloves Garlic
1 Tablespoon Meat Curry Powder
20 ml Red Wine
1 Tablespoon Oyster Sauce
1 Red Chilli
2 Lemongrass Sticks
80 gm Tamarind Paste
¼ Teaspoon Black Peppercorns
10 ml Prestige Fonds de Agneau
60 gm Unsalted Butter
Method:
Season the lamb with salt and pepper and
rub with Sambal Olek. Quick sear the marinated
lamb loin at medium heat until evenly brown
and leave aside to cool. Bake the sliced
eggplant with chopped garlic and Sambal
Olek paste and drizzle with some peanut
oil. Bake in a preheated oven at 180ºC for
5 to 7 minutes until just cooked. When cooled,
wrap the lamb loin with the Sambal eggplant
and Vietnamese rice paper. Pan fry the wrapped
medallion of lamb until golden brown on
all sides and roast in a preheated oven
at 180ºC for 5 minutes or until your desired
doneness. Leave to rest for 10 to 15 minutes
before slicing them into 4 portions.
Sweat onion and garlic for 2-3 minutes without
browning; add lemongrass, black peppercorn
and curry powder. Strain the sauce and deglace
with red wine, add the rest of the ingredients
and simmer until syrupy in consistency.
Monte with butter to give the sauce a shine.
Heap a spoonful of mashed Kumera in the
centre of each plate and arrange 3 slices
of lamb loin neatly and garnish with sweet
potato chips and Thai fine asparagus. Spoon
some sauce around the plate and serve hot.
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