Lamb Saddle with Betel Leaves and Horseradish - Lambassador of Australian Lamb
You won't want to miss this lamb loin recipe as you savour the lingering taste mixed with betel leaves and horseradish. The lamb saddle being cut from the entire loin of the lamb back results in a...
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
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