September 14, 2023

Seared Lamb, Fermented Bean Curd, Gai Lan, Macadamia Nuts, Pea Shoots


Recipe by 

Chef Anna Nguyen


Seared Lamb, Fermented Bean Curd, Gai Lan, Macadamia Nuts, Pea Shoots


Fermented Bean Curd:

  • 400 grams fermented bean curd solids
  • 1/4 cup fermented bean curd liquid
  • 1/4 cup lemon juice
  • 2 teaspoons sugar 

Lamb Patty:

  • 1-1/2 pounds ground American Lamb
  • Salt and ground black pepper 

Herb Salad:

  • 2 handfuls pea shoots
  • 1 bunch mint, picked
  • Olive oil
  • 1 lemon, juiced and zested
  • Salt and ground black pepper 

To Assemble and Serve:

  • 1 pound gai lan, yu choy, broccolini or other hearty green
  • 1/2 cup macadamia nuts, roasted, salted and coarsely chopped
  • Maldon salt


For the Fermented Bean Curd:  In a large mixing bowl, whisk together bean curd solids, bean curd liquid, lemon juice and sugar until minimal lumps remain.  Cover and refrigerate. 

For the Lamb Patty:  Divide lamb into 4 equal portions, then shape each into a 3/4-inch-thick patty roughly 5 inches in diameter.  Liberally season with salt and pepper; set aside.  

Heat a cast iron skillet over medium-high flame.  Once hot, sear lamb patties 4 minutes on one side, or until golden and a crust begins to form.  Flip and cook additional 2 minutes, or until the lamb reaches an internal temperature of 132°F.  Let rest.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest


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