September 14, 2023

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

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Recipe Provided By
Chef Anna Nguyen
Servings

4

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

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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