Char Sui marinated lamb rack, smoked aubergine and yoghurt

Recipe from: 15 October 2014
recipes, Banting, LCHF

Ingredients 26
Servings
Time
  • 4
    boned, French trimmed racks of lamb
  • Char Sui marinade
  • Smoked aubergine purée
  • Bulgarian yoghurt
  • CHAR SUI MARINADE:
  • 1/2
    cup
    Hoisin sauce
  • 1/2
    cup
    brandy
  • 1/4
    cup
    honey
  • 1/4
    cup
    soy sauce
  • 2
    Tbs
    dark sesame oil
  • 2
    Tbs
    Tabasco
  • 2
    Tbs
    ground ginger
  • 2
    Tbs
    garlic powder or minced fresh garlic
  • 2
    Tbs
    Chinese 5-spice powder
  • 2
    Tbs
    onion powder
  • 2
    Tbs
    red food colouring
  • SMOKED AUBERGINE PURéE:
  • 1
    kg
    aubergine
  • 200
    ml
    cream
  • 3
    garlic cloves
  • 3
    sprig
    rosemary
  • 100
    ml
    olive oil
  • 100
    ml
    plain yoghurt
  • 4
    sprig
    parsley
  • juice of 1 lemon
  • 1
    pinch
    salt
 

Method

 

Lamb:

Baste the rack of lamb in the char sui marinade and place in the fridge for approximately 6 hours.
Remove from the fridge and allow to come to room temperature.
Preheat oven to 82°C and cook lamb for 25 minutes, continuously basting with the char Sui marinade.

Char Sui Marinade

In a small saucepan, heat all ingredients
Once simmering, remove from the heat, blend the sauce and strain through fine chinois.

Smoked Aubergine Puree:

Peel and slice the aubergines.
Smoke the aubergine in an industrial smoker for 6 minutes.
Once the aubergine is smoked, roast it in the oven for 10 minutes at 120°C.
Place the cooked aubergine, olive oil, rosemary and garlic in an airtight bag for 2 hours.
Remove the rosemary and place the aubergine in a blender with the remaining ingredients.
Blend until smooth.      

To Plate:

Slice the rack of lamb between each bone to make 4 cutlets
Place a cutlet on the plate and garnish with smoked aubergine puree and Bulgarian yoghurt.

Recipe reprinted with permission of Terrence Ford, Executive Chef at African Pride Crystal Towers Hotel & Spa.

                                                                                                                                                 

 

Read more on: lchf  |  banting  |  recipes
 

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