Lamb

This lesson was the second last lesson I had for my cuisine course. My partner, Kaylin, and I were given one whole lamb and we were asked to break it down by ourselves.

This photo was taken by one of my friends in the class. We all had the same kind of lamb, almost the same size and we had to break it down the same way.

On the very last lesson of cuisine, we can cook anything we want, using the lamb cuts that had been broken down the day before. This was the most interesting lesson because my class has so many people from so many different countries, and we cooked the lamb differently, based on our culture.

I cooked 3 lamb dishes,
1. Lamb burger with caramelized onions served with chips and baby spinach salad with honey balsamic vinaigrette. (No photo)

2. Yellow rice, lamb satay with peanut sauce and malbi.
This is a combination of indonesian dishes. It was absolutely delicious. I got the recipe from my mom. The yellow rice was infused with lemongrass and cooked in coconut milk. The lamb satay and malbi were marinated with galangal, garlic, shallots, nutmeg and ginger one day before cooking. The malbi was stewed in coconut milk with sweet soy sauce, red palm sugar and bay leaves. The lamb satay was pan fried with the peanut sauce and sweet soy sauce.

3. Rosemary lamb noisette stuffed with spinach and mushroom duxelle, served with cauliflower puree and rosemary jus.
This was a very simple dish. I marinated the lamb with rosemary, cider vinegar and olive oil few hours before cooking. I seared and roasted the lamb in the oven for about 15 minutes with some rosemary leaves. The smell was absolutely amazing. I love rosemary.