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Cheong Liew

Loin of Lamb with Green Peas and Beans, Goat Cheese and Lamb's Brain Souffle


Ingredients

Lamb marinade

Southern Indian spice fragrant oil

  • 2 fresh red chilli's
  • 2 tablespoons coriander seeds
  • 1 teaspoon mustard seeds
  • 3 whole shallots finely chopped
  • 2 sprigs curry leaves
  • 1 teaspoon fenugreek
  • 1 teaspoon garam masala bengal
  • ½ teaspoon kasmiri chilli powder
  • 1 tablespoon desiccated coconut
  • Of 1/2 lemon

Goats cheese and Lamb’s brain souffle

Tomato and Ginger Lamb jus

Method

  1. 1 x set of Lamb’s brains, remove blood membrane and blanch in acidulated water.
  2. Cut into cubes, marinate with ginger juice, yellow rice wine, light soy, oyster sauce, white pepper and chopped white of spring onion.
  3. 50 gm Kervalla matured goats cheese passed through a fine drum sieve, 3 egg yolks & 4 egg whites ( whipped to maringue ) then folded into the above mixture.
  4. After the souffle has baked at 180 degrees Celcius , cool, refresh generously with lots of cream poured over the souffle.
  5. Bake again at 160 degrees for 20 mins just before serving.
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Recipe Rating

4

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