Seared Lamb, Fermented Bean Curd, Gai Lan, Macadamia Nuts, Pea Shoots
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Recipe Provided By
Chef Anna NguyenServings
4
Ingredients
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
Directions
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
