Lamb Saddle with Betel Leaves and Horseradish - Singapore

Ingredients

• 50g Lamb Tenderloin, minced
• 80g Lamb Shoulder, minced
• 10g Macadamia nut, finely chopped
• 10g Garlic, finely chopped
• 10g Shallot, finely chopped
• 1g Five-Spices powder
• 5 Big Betel Leaves
• Fish Sauce and pepper to taste
• 50g Lamb Shoulder, minced
• 25g Spring onion
• Salt to taste
• 500g Cauliflower
• 250g Milk
• 1 Lemon worth juice and zest
• Horseradish, grated to taste
• 1pc Lamb eye of loin
• 10g Fish sauce
• 3g Garlic powder
• Lamb saddle, boned and trimmed
• 100g Shiitake mushrooms, halved
• 100g Onions
• 80g Celery
• 5g Thyme
• 100g Tomatoes
• 2kg Chicken stock