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Citrus-Mint Syrup
Seafood Lumpias
Peppered Lamb Satays with Citrus-Mint Syrup
Blackened Scallops with Carrot Salad
Geoffrey Zakarian's Sea Scallop Cru with Rosemary and Honey Essence
and Sea Bean Salad
WINE NOTES
Veuve Clicquot Yellow Label Champagne: One of Ming's favorites.
Mostly pinot noir for a firm structure, rounded with small amount of
pinot meunier, along with one-third Chardonnay for elegance and
finesse. Fruit & brioche aromas with a refreshing finish. The bright
yet rounded flavors pair well with the two scallop dishes, enhancing
without competing.
D'Arenberg the Footbolt Shiraz: Spicy, ripe peppery mulberry
and blackberry fruit aromas. Rich chocolate, stewed plum and
cinnamon follow. Has an integrated oak tannin, which provides great
texture to support the plum, black currant and blackberry mid-palate
flavors. A long, velvety, fine-grained tannin finish. The spiciness
complements the peppery lamb and the spice in the lumpias.
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Peppered Lamb Satays
with Citrus-Mint Syrup
Serves 4
- 1 small New Zealand or organic lamb loin*
- 1 tablespoon black peppercorn, coarsely
ground
- 1 tablespoon white peppercorn, coarsely
ground
- 2 tablespoons pick peppercorn, coarsely
ground
- 1/4 cup Citrus-Mint Syrup
- Fresh mint, for garnish (optional)
- Kosher salt and freshly ground black pepper
- 12-18 wooden satay skewers, soaked in water
for 1 hour
Prepare a clean, hot grill. Slice the loin
into about 1/3-inch-thick slices, skewer and season with salt. On a
plate, combine peppercorns, and press lamb satays into pepper blend.
Place satays on grill, taking care to keep bare skewer ends away
from flame (either by positioning lamb at the edge of grill or by
placing foil underneath bare skewers.) Grill lamb about 1 minute per
side, until just cooked through, for medium rare lamb. Serve satays
on a satay plate with a bowl of Citrus-Mint Syrup for dipping.
Garnish with mint, if desired.
*Optional serving method:
1 small New Zealand or organic rack of lamb, off the
bone, rack reserved and trimmed
Kosher salt and freshly ground black pepper
Use the meat from the rack to make the satays, and use the rack for
presentation:
Preheat oven to 375 degrees. Season trimmed rack with kosher salt
and freshly ground black pepper and place on rack in roasting pan.
Bake for about 30 minutes, until rack is crispy. Serve lamb satays
(from above) by poking them into the cooked rack. Makes for a fun
presentation and guests can have at the crispy rack when the satays
have been eaten.
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