Lamb Saddle with Betel Leaves and Horseradish - Indonesia (EN)
Lamb Saddle with Betel Leaves and Horseradish - Enjoy the delicate flavors of Australian lamb wrapped in aromatic betel leaves, perfect for Southeast Asian cuisine enthusiasts. Course: Main |...
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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