Recipes
Spring lamb with szechuan pepper, fine asparagus, soy reduction and Garlic puree
By: admin
A brilliant dish ideal with spring lamb. Give it a little Asian twist with Szechun pepper. The soy reduction and roasted garlic puree is a match made in heaven!
Details
Servings: 2 servings
Ingredients
- 1 whole Rack of Lamb But keep fat trimmed
- 1/2 teaspoon Szechuan Pepper
- 1/2 teaspoon Garlic Finely chopped
- 1/2 teaspoon Ginger Finely chopped
- 1 tablespoon Mirin Sweetened Rice Wine
- 0.08 liter Soy Sauce 80ml
- 1 tablespoon Sugar
- 5 tablespoons Chicken Stock
- 10 stalks Asparagus
- 4 cloves Garlic Don't Peel them!
Directions
1. Marinade lamb with garlic, ginger and Szechuan pepper. Pan fry with olive oil 1-2min each side. Put the Lamb in a hot oven for about 10mins until the meat starts releasing clear juices, and take it out to rest for another 10mins. Cut the ends off and slice the meat between the bones. 2. Wrap garlic cloves in aluminium foil without peeling the skin and roast them in the oven for about 40mins 3. Put the lamb in a pan of chicken stock, soy sauce, mirin and sugar and boil till bubbly and sticky 4. Blanch the asparagus in salted water and rinse them in cold icy water. Before serving heat Asparagus in a pan with olive oil, salt and pepper. Keep the cooked garlic cloves until the last minute to finish and enrich the dish
