French Style Grilled - Lamb Chops

With Preserved Lemon, Chilli and Sesame

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Serves for 4

Ingredients / Method : Dashi Stock | Soy Bean Puree | Grilled Lamb Rack

Dashi Stock - Makes 500ml

Ingredients

  • Water 500ml
  • Dried shiitake mushrooms 2
  • Dried bonito flakes 15g

Method

  1. Heat the water and the shiitake mushrooms together in a small saucepan.
  2. Just before the water boils add the bonito flakes and turn off the heat.
  3. Leave the stock until the flakes sink to the bottom of the pan, then strain.

Soy Bean Puree

Ingredients

  • Shelled edamame beans, defrosted 1 cup
  • Red chilli, seeded and chopped  1
  • Sesame oil 1 tsp
  • Mussel stock 2 tbsp
  • Lemon, zest, grated using a microplane 1

Method

  1. Puree the edamame beans with a couple of tablespoons of the mussel stock until smooth, with the chilli and sesame oil.
  2. When the custards are cooked, garnish with the edamame puree, a pinch of the grated lemon zest and serve immediately.

Grilled Lamb Rack

Ingredients

  • Racks of lamb 2
  • Vegetable oil 2 tbsp

Method

  1. Set the oven to 180˚C.
  2. Heat a frying pan and pour in a couple of tablespoons of vegetable oil.
  3. Place the lamb racks in and cook until golden brown.
  4. Transfer the pan to the oven and roast for 15 minutes.
  5. Remove from the oven, rest for 5 minutes then slice into thick chops.
  6. Serve with the puree and the dashi stock.

 

 

source from: New Zealand Trade and Enterprise.

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