SERVES 1
INGREDIENTS
160 gm Lamb Rack
1 tbsp Corn Oil
1 tbsp Ginger
1 tbsp Garlic
To taste Salt and Pepper
SWEET POTATO MASH
1 pc Sweet Potato (Cut & Peeled)
50 ml Whipping Cream
1 tbsp Butter
To taste Salt and Pepper
VEGETABLES
20 gm Baby Pak Choy1/2 tsp
Garlic (Chopped)
1 tsp Butter
SERVES 2
SZE CHUAN SAUCE
Step 1
1 tsp Sze Chuan Pepper
1 tsp Sesame Seed
1 tbsp Hua Tiao (Chinese Wine)
170 ml Water
Step 2
1 tbsp Hoisin Sauce
½ tbsp Oyster Sauce
½ tsp Salt
1 tbsp Cornstarch with Water
1 tbsp Sesame Oil
COOKING METHOD:
1) Marinate the lamb and set aside.
2) Boil the sweet potato till soft and strain out the water.
3) Add in the cream and butter and mash out the sweet potato. Season and set aside.
4) Follow the step to cook the sauce. Set aside.
5) Heat the pan and pour some cooking oil to sear the lamb rack both sides.
6) Put the lamb in the oven with 250º C. Cook for 5 min
7) Blanch the baby pak choy and strain out the water.
8) Sauté the baby pak choy with chopped garlic and season with salt and pepper.
9) Set it all on the plate with some garnish and ready to be served.
Recipe recommended by Raffles Hotel
