Seared Five-Spice Lamb Loin with Roasted Peanut Paste
By Beef & Lamb New Zealand - www.recipes.co.nz
Lamb rump, fillet, rack or leg steaks can be used in place of the shortloin
The rice can be prepared ahead of time, pressed into timbale moulds or similar and reheated using a steamer, microwave or in a slow oven on a baking tray covered with tinfoil to prevent the rice drying out
The marinade can also be made ahead of time, and would be equally suited to beef as well as lamb.
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900g Lamb shortloin, fully trimmed, allowing 150g per portion
Olive oil to sauté
Oil to sear
1 cup Hoisin sauce
1 spring onion, chopped
2 Tbsp soy sauce
1 cup dry sherry
1 whole star anise
1 Tbsp five spice powder
1 Tbsp fresh root ginger, crushed
100g roasted peanuts
1 small red chilli, chopped or 1 tsp crushed chilli paste
3 garlic cloves, peeled
1 heaped Tbsp sugar
2 Tbsp tomato ketchup
3 Tbsp Oyster sauce
Juice of 1 small lemon
1/2 cup cooked rice
5 Tbsp miso paste
Water or stock to thin
Cooked Jasmine or sticky rice
Golden needle mushrooms, or exotic mushroom mix
Extra Hoisin sauce
Combine all the marinade ingredients together in a saucepan. Bring to a simmer over a medium heat for 15-20 minutes. Remove from the heat and cool. Place the trimmed lamb into a shallow dish then pour the marinade over. Cover and marinate in the fridge for 6 hours.
Combine the peanut, chilli, garlic and sugar in a food processor and puree until smooth. Add the remaining sauce ingredients and continue processing. Add a little water or stock if required until the sauce is creamy and smooth.
Remove lamb from the marinade about 30 minutes before cooking, and drain well. Heat oil in a large heavy-based pan until very hot, and brown the lamb on all sides until well coloured, but still pink inside. Allow to rest for 6 minutes.
Spoon some peanut sauce into the centre of each plate. Top with a portion of hot rice pressed into an oiled cookie cutter or timbale mould. Slice the lamb and arrange in equal portions over the rice, top with wilted mushrooms and garnish with the chives. Drizzle around a little extra Hoisin sauce if required.