Moroccan mint smoked Junee Gold lamb, finger lime marmalade and garlic fairy floss skewer
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- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea Australia Volume 2
Ingredients
Marmalade- 750g sugar
- 1/2 kg lime, juice and rind
- 5 pcs finger lime
- 1 tsp lemon myrtle
- 2g iota carrageenan
- 200g isomalt
- 1/2 litre water
- 250g garlic
- 40g glucose
- Junee Gold Lamb Scotch Fillet
- Hickory wooden chips
- Garlic slices
- Rosemary
Methods and Directions
Marmalade- Prepare the limes and cut the finger limes into slices. Mix all the ingredients and simmer gently for 3 hours.
- Chop garlic and add to the water, heat it up and reduce till 120ml. Add isomalt and glucose, cook into thick syrup at 120°C.
- Use a whisk with cut ends, dip in syrup and shake above grease paper to obtain thin and crispy fairy floss.
- Smoke the lamb scotch fillet, put into sous-vide bag with garlic and rosemary. Cook in a water bath at 60°C for 3 hours.
- Sear and rest for few minutes before serving.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
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