Cut Two Ways: Lucas Lamb

Lucas Restaurants chefs Benjamin Cooper from Chin Chin and Andrea Kok from Hawker Hall create two lamb dishes for their summer menus.
RECIPES
BENJAMIN COOPER
EXECUTIVE CHEF CHIN CHIN
GRILLED LAMB BACKSTRAP WITH TUMERIC SPICED BUTTER BEANS AND FENNEL SALAD
SERVES 4 AS A MAIN OR 6-8 AS PART OF A BANQUET
Marinated Lamb Backstrap
2 lamb backstraps
1 ½ tbs cumin powder
1 ½ tbs fennel seed
Salt
Pepper
40ml olive oil
Mix the marinade ingredients in a bowl then cover the backstraps, wrap and allow to marinate overnight.
Turmeric Spiced Butter Beans
400g tin butter beans or dried beans soaked overnight
50-60g spice paste
300ml coconut cream
70ml chicken stock
15g sugar
Salt and pepper to season
100ml olive oil
In a heavy based pan, heat oil and fry the spice paste till fragrant, add butter beans and toss to coat. Add the chicken stock, half the coconut cream and bring to the boil. Reduce to a simmer and cook until beans are tender and creamy, stir frequently and add more coconut cream as required. Remove from the heat and set aside ready for the lamb.
Spice Paste
80g turmeric
20g dried red chilli
20g coriander root
40g garlic
45g ginger
5g salt
Blend all ingredients or pound in a mortar and pestle to a textural paste.
Fennel Salad
½ head fennel finely sliced
½ bunch garlic chives cut into 4cm batons
1-2 spring onions finely sliced
Small knob ginger julienned
¼ bunch coriander picked
¼ bunch mint picked
1 red chilli sliced
Tamarind Dressing
40ml tamarind water
40ml lime juice
70ml lemon juice
10-15g scud chilli sliced
40ml fish sauce
40ml oyster sauce
Combine all dressing ingredients in a bowl then check seasoning - should be tart, spicy and fresh.
TO SERVE
Grill lamb to desired doneness then allow to rest for four minutes. While lamb is cooking, heat the beans and prepare the salad. Spread butter beans on the plate, slice the lamb and place on top. Dress the salad and place on the lamb. Drizzle plate with coconut cream and chilli oil.
ANDREA KOK
HEAD CHEF HAWKER HALL
LAMB SHANK CURRY WITH PILAF AND GARLIC BUTTER NAAN
Curry Paste
30g long red chilli
30g shallot
20g garlic
20g red onion
10g ginger
1 tbs Baba's brand meat curry powder
1 tbs turmeric powder
½ tsp chilli powder
3 tbs vegetable oil
2 tbs lime juice
1 tbs sugar
1 tsp salt
For the curry paste - add all ingredients to a blender and blend into a puree paste.
Lamb Shank Curry
500g lamb shank
1 tbs curry paste
5 tbs yoghurt
1 tbs Baba’s brand meat curry powder
1 tsp chicken powder
1 tsp salt
1 tsp sugar
1 tbs vegetable oil
Pierce the lamb shank and marinate it in a vac bag with the other ingredients overnight. Cook in a steam oven or sous vide at a controlled temperature of 75 degrees for four hours.
2 stalks whole lemongrass
1 red onion sliced
2 cloves
2 star anise
2 tbs vegetable oil
200ml coconut milk
In a hot wok, heat up some vegetable oil and add the onion, lemongrass, cloves and star anise. Sweat the onion, add in the remaining curry paste and cook until fragrant. The paste will brown slightly, that’s when to add the coconut milk and cook the curry on low heat. Add in the lamb shank and let it simmer for five minutes.
If the curry gets too thick, add some chicken stock or water to loosen it a little. Taste and season as needed before serving. Place lamb shank into a serving dish and pour the curry over it. Serve with naan, roti or rice.