Seared Australian Lamb Loin with Apricot Carrot Jelly, Dukkah Crumble served with Lamb Jus - Singapo
Enjoy the sweetness of the unique apricot carrot jelly in this recipe as it brings out the robust notes in the Australian lamb loin with a crunch of Dukkah crum
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Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Plate
Ingredients
- 150g Lamb loin, pan seared
- 50g Carrot and pear gel for braising
- 20g Carrots, pickled
- 30g Dukkah crumble for roasting
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